Go Back
–+ servings
A skillet filled with Menemen—Turkish scrambled eggs, tomatoes, onions, and herbs—garnished with fresh tomato wedges and parsley for a classic Turkish breakfast.

Menemen (Turkish Scrambled Eggs)

Robin Donovan

Soft, savory, and spoonable, this Turkish scrambled egg dish cooks up in one pan and pairs perfectly with warm bread. The eggs nestle into a spiced tomato and onion mixture, making this feel like more than your usual scramble.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, brunch
Cuisine Mediterranean, middle eastern, Turkish
Servings 4 servings
Calories 40 kcal

Ingredients
  

  • 1 tablespoon butter or olive
  • 1 piece onion finely chopped
  • 2 pieces tomatoes finely chopped
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon ground cumin
  • 4 pieces eggs
  • salt to taste
  • black pepper to taste
  • 2 tablespoons parsley chopped, for garnish
  • Warm bread, to serve

Instructions
 

  • Cook the onions
    Heat the olive oil or butter in a pan over medium heat. Add the chopped onions and cook until they’re soft and translucent, about 3 minutes
  • Add tomatoes and spices
    Stir in the chopped tomatoes, red pepper flakes, and cumin. Let everything simmer together until the tomatoes have softened and released their juices, about 5 more minutes.
  • Add the eggs
    Turn the heat down to medium-low. Make small wells in the tomato mixture and crack the eggs directly into the pan. Gently stir to scramble them slightly, or leave the yolks intact if you prefer.
  • Cook until just set
    Let the eggs cook gently, stirring now and then, until they’re set but still soft. Season with salt and pepper to taste.
  • Garnish and serve
    Remove the pan from the heat. Sprinkle with chopped parsley and serve right away with warm bread.

Notes

  • If fresh tomatoes aren’t in season, you can substitute with drained canned whole tomatoes or cherry tomatoes.
  • Butter adds a richer taste, but olive oil keeps it lighter and more traditional.
  • To reheat, warm gently in a pan over low heat, but the texture is best right after cooking.

Nutrition

Calories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 31mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 343IUVitamin C: 5mgCalcium: 14mgIron: 0.4mg
Tried this recipe?Let us know how it was!