Authentic Turkish Menemen with Runny Eggs and Crusty Bread Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality olive oil, as it is a key component of the dish. The oil should coat the bottom of the skillet generously, as it helps the peppers soften and the tomatoes release their juices.

Don't rush the initial cooking; letting the peppers and tomatoes meld together builds depth.

If you like a little heat, add a pinch of red pepper flakes or a chopped fresh chili along with the peppers. For a richer dish, stir in a tablespoon of butter just before serving.

The leftovers can be scrambled into eggs the next day, but the texture is best fresh. Always serve with a generous amount of bread to soak up the sauce.

Variations

• Spicy Menemen: Add 1 teaspoon of red pepper flakes or a chopped fresh chili along with the peppers. For extra heat, stir in a pinch of cayenne pepper with the tomatoes. The spice cuts through the richness of the eggs and cheese.
• Meaty Menemen: Cook 4 ounces of crumbled Turkish sausage (sucuk) or ground beef in the skillet before adding the peppers. Brown the meat, then proceed with the recipe. This adds a savory depth and makes the dish more substantial.
• Herbed Menemen: Add 1 teaspoon of dried oregano or thyme along with the tomatoes. Replace the parsley with fresh mint or dill for a different aromatic profile. Fresh basil also works beautifully.
• Vegan Menemen: Omit the eggs and cheese, and instead add 1 cup of cooked chickpeas or firm tofu cubes to the tomato sauce. Simmer until heated through, then garnish with parsley. Serve with bread for a plant-based version.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Freezer

Not recommended for freezing, as the texture of the eggs and tomatoes becomes watery.

Reheat

Reheat in a skillet over low heat, stirring gently, until warmed through. Add a little water or olive oil if the mixture seems dry.

Leftover menemen can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if it seems dry.

The eggs will continue to cook on reheating, so the yolks will be fully set. It is not ideal for freezing, as the texture of the eggs and tomatoes changes.

The tomato and pepper sauce can be made up to 2 days ahead and kept refrigerated. To finish, reheat the sauce in a skillet, then proceed with adding the eggs and cheese. This makes the dish perfect for a leisurely weekend breakfast or a quick weeknight dinner.

Serving ideas

Serve the menemen directly from the skillet, as it is traditionally presented in Turkey. Place the skillet on a trivet in the center of the table, with a basket of warm crusty bread alongside.

Each person can scoop from the skillet, breaking the yolks and mixing them with the sauce and cheese. A simple side salad of cucumbers and tomatoes would round out the meal.

For a more substantial meal, add a side of Turkish sausage (sucuk) or a few slices of crispy bacon. Menemen also pairs well with a cup of strong black tea, which is the classic Turkish breakfast beverage. The dish is best enjoyed immediately, while the eggs are still soft and the cheese is molten.

Frequently asked questions

Recipe card

Authentic Turkish Menemen with Runny Eggs and Crusty Bread

Prep 10 minCook 15 minTotal 25 minServes 2

Ingredients

• 4 tbsp olive oil
• 2 green and red bell peppers, chopped
• 5 whole ripe tomatoes
• 3 large eggs
• 1/2 cup crumbled feta or grated mozzarella
• Fresh parsley, chopped, for garnish, to taste
• Salt, to taste
• Black pepper, to taste
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped green and red bell peppers and cook, stirring occasionally, until they begin to soften, about 3 minutes. Nestle the whole ripe tomatoes into the skillet, letting them sizzle in the hot oil. Cook for 2 minutes, then use kitchen tweezers to peel away the loosened skins. Continue cooking until the tomatoes are very soft and starting to break down.
2. Use a potato masher to crush the softened tomatoes directly in the skillet. Mash until you have a chunky, vibrant red sauce. Season with salt and black pepper to taste. Let the sauce bubble gently for 2 to 3 minutes, allowing it to thicken slightly.
3. Reduce the heat to low. Crack the eggs directly into the bubbling tomato sauce, spacing them evenly. Let them sit for a few seconds, then use a spoon or spatula to gently swirl the egg whites into the sauce, leaving the yolks whole and centered.
4. Scatter the crumbled feta or grated mozzarella evenly over the simmering eggs. Cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese melts and the egg whites are set but the yolks are still moist and tender.
5. Remove the skillet from the heat. Scatter the chopped fresh parsley over the top. Serve immediately, straight from the skillet, with warm crusty bread for dipping into the runny yolks and cheesy sauce.

Contains: eggs, milk, gluten

Food safety: The eggs in this dish are not cooked through; the yolks remain soft and runny. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

22 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.