The Pantry
Turkish

Menemen

Menemen is a Turkish pan-cooked egg dish of sweet peppers, tomato, and softly set eggs, served hot from the skillet with bread. This version makes 2 generous servings and keeps the eggs custardy while the vegetables cook down into a saucy base flavored with butter, olive oil, and a little pul biber.

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Menemen
~300 calper person · ~600 total
~$3.15meal total · ~$1.57 per person

Estimated calories and US ingredient costs.

This recipe scales best in a wide skillet rather than a deeper pan so the tomato base reduces quickly and the eggs cook in a thin layer. For 4 servings, use a 12-inch skillet and do not increase the heat; cook the vegetables a few minutes longer if needed to evaporate extra moisture before adding the eggs. The cooking times stay close, but crowded pans may need an extra 2 to 4 minutes to reduce properly.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Prep the vegetables

~6 min

Prep the vegetables.

Chop the 6 oz tomatoes into small pieces so they break down quickly, slice the 3 oz green bell pepper thinly, and finely chop the 2 oz onion.

Crack the 2 large eggs into a small bowl and beat just enough to combine the whites and yolks; keep them separate if you want more distinct ribbons in the pan.

Ingredients
  • 2Large eggs
  • 6 ozTomatoes
  • 3 oz total for recipeGreen bell pepper, seeded and sliced
  • 2 ozOnion
Step 2

Soften the onion and pepper

~8 min

Soften the onion and pepper.

Set a 10-inch skillet over medium heat.

Add 1 tbsp olive oil and 1 tbsp unsalted butter.

When the butter foams, add the onion, green bell pepper, and 1/4 tsp kosher salt.

Cook for 6 to 8 minutes, stirring often, until the onion is translucent and the pepper softens without browning deeply.

Ingredients
  • 3 oz total for recipeGreen bell pepper, seeded and sliced
  • 2 oz total for recipeOnion
  • 1 tbspOlive oil
  • 1 tbspUnsalted butter
  • 1/4 tspKosher salt
Step 3

Cook down the tomatoes

~8 min

Cook down the tomatoes.

Add the 1/2 tsp minced garlic and cook for 30 seconds, just until fragrant.

Stir in the chopped tomatoes, 1/2 tsp pul biber, and 1/8 tsp black pepper.

Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy sauce with only a little loose liquid left in the skillet.

Ingredients
  • 6 oz total for recipeTomatoes
  • 1/8 tspBlack pepper
  • 1/2 tspGarlic
  • 1/2 tspPul biber
Step 4

Adjust the texture

~3 min

Adjust the texture.

If the pan looks dry before the tomatoes fully soften, add 1 tbsp water at a time to keep the vegetables from scorching.

If the mixture seems watery at the end of this stage, continue cooking until the juices reduce enough that a spoon dragged through the pan leaves a clear track for a moment.

Ingredients
  • 6 oz total for recipeTomatoes
Step 5

Add the eggs

~1 min

Add the eggs.

Lower the heat to medium-low.

Pour the beaten eggs evenly over the tomato-pepper base.

Let them sit for 20 seconds, then use a spatula to gently fold the edges toward the center in large strokes, creating soft curds without fully scrambling them.

Ingredients
  • 2 total for recipeLarge eggs
Step 6

Set to a creamy finish

~3 min

Set to a creamy finish.

Continue cooking for 2 to 3 minutes, folding only once or twice more, until the eggs are just set but still glossy and moist.

Check that no liquid egg remains and the mixture reaches 160°F, then remove it from the heat promptly to keep the curds tender.

Ingredients
  • 2 total for recipeLarge eggs
Step 7

Serve immediately

~3 min

The finished dish should be saucy enough to scoop, with soft egg curds nestled in the tomato-pepper mixture and a light red sheen from the pul biber.

Ingredients
  • 2 total for recipeLarge eggs
  • 6 oz total for recipeTomatoes
  • 1/2 tsp total for recipePul biber
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Menemen: Serve immediately.

Menemen: Spoon the menemen onto warm plates or serve straight from the skillet with the 2 slices crusty bread.

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Ingredients

For 2 people

  • 2 large eggs
  • 6 oz tomatoes, finely chopped
  • 3 oz green bell pepper, seeded and sliced
  • 2 oz onion, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 tsp minced garlic
  • 1/2 tsp pul biber
  • 1 to 2 tbsp water, as needed
  • 2 slices crusty bread, for serving

Method

  1. Prep the vegetablesChop the 6 oz tomatoes into small pieces so they break down quickly, slice the 3 oz green bell pepper thinly, and finely chop the 2 oz onion. Crack the 2 large eggs into a small bowl and beat just enough to combine the whites and yolks; keep them separate if you want more distinct ribbons in the pan.
  2. Soften the onion and pepperSet a 10-inch skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter foams, add the onion, green bell pepper, and 1/4 tsp kosher salt. Cook for 6 to 8 minutes, stirring often, until the onion is translucent and the pepper softens without browning deeply.
  3. Cook down the tomatoesAdd the 1/2 tsp minced garlic and cook for 30 seconds, just until fragrant. Stir in the chopped tomatoes, 1/2 tsp pul biber, and 1/8 tsp black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy sauce with only a little loose liquid left in the skillet.
  4. Adjust the textureIf the pan looks dry before the tomatoes fully soften, add 1 tbsp water at a time to keep the vegetables from scorching. If the mixture seems watery at the end of this stage, continue cooking until the juices reduce enough that a spoon dragged through the pan leaves a clear track for a moment.
  5. Add the eggsLower the heat to medium-low. Pour the beaten eggs evenly over the tomato-pepper base. Let them sit for 20 seconds, then use a spatula to gently fold the edges toward the center in large strokes, creating soft curds without fully scrambling them.
  6. Set to a creamy finishContinue cooking for 2 to 3 minutes, folding only once or twice more, until the eggs are just set but still glossy and moist. Check that no liquid egg remains and the mixture reaches 160°F, then remove it from the heat promptly to keep the curds tender.
  7. Serve immediatelySpoon the menemen onto warm plates or serve straight from the skillet with the 2 slices crusty bread. The finished dish should be saucy enough to scoop, with soft egg curds nestled in the tomato-pepper mixture and a light red sheen from the pul biber.

Before you cook

What to get ready

Nonstick or well-seasoned skillet, lid if directed, spatula and small egg bowl.

Chop tomatoes and peppers finely so they soften before eggs are added.

If something needs adjusting

Eggs float in watery tomatoes

Cook the tomatoes down first, then lower the heat before stirring in the eggs.

Eggs set unevenly

Use gentle heat and an even layer. Cook ordinary eggs until whites and yolks are firm; egg mixtures should reach 160°F.

Store for later

Refrigerate cooked egg dishes promptly in shallow containers. Reheat leftovers to 165°F; for the best texture, prepare fresh eggs over any separately stored vegetable base.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra peppers and tomatoes for shakshuka.

Next use for your ingredients: Shakshuka →

Calculate this meal with your own prices →

How to scramble eggs →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a richer menemen, use a wide skillet and keep the heat at medium-low once the eggs go in. High heat makes the eggs tight and the tomato base catch on the bottom. If you like a looser style, stop cooking while the eggs still look slightly underdone, then plate immediately so residual heat finishes them softly.

Make it work for you

If you cannot find pul biber, use the same amount of mild crushed red pepper plus a pinch of sweet paprika for color. Feta can be crumbled over the finished dish, but it is salty, so reduce the added salt slightly if you use it. For a less savory version, skip the onion and add an extra ounce of tomato instead; the sauce will cook faster and taste brighter.

Use more of your eggs and tomatoes in zucchini egg skillet.

Can I make menemen without onion?

Yes. Many Turkish versions use onion, while others keep the base simpler with only pepper and tomato. If you leave it out, start with the pepper in the butter and oil, cook it a minute longer to soften, then add the tomatoes. The dish will taste lighter and a little sweeter, so keep the salt and pul biber balanced.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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