Menemen: Turkish Scrambled Eggs with Tomato and Onion (60 characters) 2026

Menemen is a Turkish dish that turns simple eggs, tomatoes and onion into a soft, savory scramble that works just as well for breakfast as it does for lunch. In Turkey, it's a weekend breakfast favorite, cooked and served right in the pan.

This version brings fresh and dried chili together with oregano for a gentle heat and a bright, herby flavor. The eggs are cooked low and slow so they stay soft and creamy instead of dry.

It takes only 5 minutes to prepare and 15 minutes to cook, making it a quick option for any meal. Serve it with plenty of bread to scoop up every bite.

Ingredients for Menemen

This recipe makes 1 serving.

• 60 g onion
• ¼ fresh chili (or to taste, depending on desired heat level)
• 2 red tomatoes
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 1 dried chili
• 2 medium eggs
• Salt
• 1 tablespoon chopped parsley

How to Make Menemen Step by Step

1. Chop the vegetables

Peel and cut 60 g of onion into small pieces. Chop ¼ of a fresh chili, or use less if you prefer less heat, and roughly chop 2 red tomatoes.

2. Sauté the onion and chili

Heat 1 tablespoon of olive oil in a skillet and sauté the chopped onion and fresh chili for about 3 minutes, until the onion turns translucent.

3. Cook the tomatoes, oregano and dried chili

Add the tomatoes, 1 tablespoon of dried oregano and 1 dried chili to the same skillet. Cook for 5 minutes, stirring occasionally.

4. Add the eggs

Beat 2 medium eggs, season lightly with salt to taste, and pour them into the skillet.

5. Cook the scramble on low heat and serve

Keep the heat low and stir gently until the eggs are just set and creamy. Be careful not to overcook them or they will dry out. Once ready, sprinkle with 1 tablespoon of chopped parsley and serve.

Tips for the Best Menemen

Adjust the heat to your taste

This recipe uses both fresh and dried chili, but you can swap in a hot sauce such as sambal or use green chili instead. Traditional recipes vary from family to family, so feel free to adapt the spice level.

Keep the eggs soft and creamy

The eggs should stay soft and creamy, so cook them over low heat and remove the skillet from the heat as soon as they are just set. Overcooking will make them dry.

Serve it the Turkish way

In Turkey, menemen is served with bread and eaten straight from the skillet, using the bread as a spoon. You can also add cheese or meat to make it a more complete meal.

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Maybe you're wired the same way I am: your kitchen rotation is a blend of cozy standbys, well-loved dishes from around the globe, and sweets that make a crowd happy.

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