Turkish Menemen Scramble (Printable Version)

A savory dish blending eggs with sweet peppers, onions, and juicy tomatoes for a flavorful breakfast.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped, or 1 can (14.5 oz) diced tomatoes, drained

→ Eggs

05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional Additions

08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes (pul biber), to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)

# Step-by-Step Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add diced green bell peppers to the skillet and cook for an additional 3 to 4 minutes until they begin to soften.
03 - Stir in the chopped tomatoes and cook, stirring occasionally, for 5 to 7 minutes until the tomatoes break down and the mixture becomes saucy.
04 - Season the tomato mixture with salt, freshly ground black pepper, sweet paprika, and red pepper flakes, adjusting the heat as desired.
05 - Lightly beat the eggs in a bowl, then pour evenly over the tomato and pepper mixture in the skillet.
06 - Allow the eggs to set slightly at the edges, then gently stir with a spatula, scraping from the edges toward the center, cooking until softly set but still creamy, about 2 to 3 minutes.
07 - Remove the skillet from heat to prevent overcooking. Garnish with chopped parsley and crumbled feta if desired. Serve warm with crusty bread.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for weekends when you want something special but not complicated.
  • The vegetables soften into the eggs, creating this silky, savory texture that feels indulgent without being heavy.
  • Once you learn the timing, you can make it with your eyes closed and still get those creamy, tender scrambled eggs.
02 -
  • Don't let your pan get too hot, or the eggs will scramble too aggressively instead of turning creamy; medium heat is your friend here.
  • The moment you see the eggs starting to set at the edges, it's time to start stirring gently—waiting even thirty seconds longer changes the entire texture.
03 -
  • Peel your tomatoes by blanching them in hot water for a minute or two—it sounds fussy, but it gives you a cleaner, more refined texture that tastes noticeably better.
  • Keep your heat at medium, not medium-high; every extra degree of heat works against creamy eggs and makes the whole thing cook too fast to control properly.
Go Back