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Vegetarian

Menemen with crusty bread

Menemen is a Turkish dish of soft scrambled eggs cooked into a sauce of melted tomatoes and peppers, served with crusty bread for mopping. Made for 4 people, it takes 25 minutes, rates as very easy, and costs €1.90 per person. The trick is reducing the sauce well before adding the eggs, then pulling the pan off the heat while they're still creamy.

Tonight, a little trip to Turkey with menemen, eggs melted into a skillet of tomatoes and peppers, with bread to mop it all up.

Menemen with crusty bread
Total time
25 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Menemen brings together a richly reduced tomato and pepper sauce with eggs that stay soft and a little loose on top rather than scrambled dry. Aleppo pepper or paprika adds just enough warmth without turning sharp, and the butter gives it a roundness that oil alone can't match. It's a generous dish you eat straight out of the skillet, with bread for scooping up every bit of sauce.

It's the kind of dinner you throw together on a weeknight when the fridge mostly holds vegetables and eggs, but it's also a dish kids tend to like thanks to its soft texture and mild flavor if you go easy on the pepper. Mon Chou suggests this little trip to Turkey as a break from the usual pasta and meat dinners, with no fuss and no long cooking time.

The ingredients

4 people

Dairy

  • eggs 8
  • butter 30 g

Fruits and vegetables

  • ripe tomatoes 5
  • green bell peppers 3
  • onion 1
  • garlic 1 cloves

Pantry

  • olive oiloften in the pantry 2 tbsp
  • Aleppo pepper or sweet paprikaoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch

Bakery

  • crusty bread 8 slices

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Dice the peppers, finely chop the onion, and dice the tomatoes after peeling them if you want a smoother sauce.

    Dip the tomatoes in boiling water for 30 seconds, the skin will slip right off.

  2. Cook the peppers and onion in the butter and oil over medium heat until soft. 8 min

    Take your time, the peppers need to soften fully to bring out their sweetness.

  3. Add the chopped garlic, tomatoes, salt, and Aleppo pepper, then let it reduce into a thick sauce. 10 min

    The sauce needs to be well reduced, otherwise the eggs will end up swimming in liquid.

  4. Crack the eggs into the pan, stir gently, and let them set over low heat. 4 min

    For a traditional menemen, stir only a little so you can still see streaks of white and yolk.

  5. Take the pan off the heat while the eggs are still creamy and serve straight from the skillet with the bread.

    Toast the bread in a pan with a splash of oil for a real Istanbul breakfast feel, even at dinnertime.

Our tips to get it right

  • Peel the tomatoes if you want a smooth sauce, or leave the skin on to save time and keep a bit of texture.
  • Pour in the beaten eggs all at once rather than one by one, so they cook evenly across the whole surface of the sauce.
  • Use a wide skillet rather than a saucepan, the sauce reduces faster and the eggs cook in a thin, even layer.

The variations

  • Swap the green peppers for red ones for a milder, sweeter sauce.
  • Scatter cubed feta or sheep's cheese over the eggs right before serving for a richer version.
  • For kids, beat the eggs before adding them so the texture is more uniform and less visually unusual.

What to serve it with

  • Toasted crusty bread for mopping
  • A glass of ayran or drinking yogurt
  • A cool cucumber salad

Storage

Menemen keeps for 2 days in the fridge in a sealed container, though the eggs lose some of their creamy texture. Reheat gently in a pan over low heat, stirring, without letting it boil. Freezing isn't recommended because of the eggs.

Questions about this dish

Can you make the tomato pepper sauce ahead of time?

Yes, you can prepare it through step 3 and keep it in the fridge for a day. Reheat the sauce in the pan before adding fresh eggs at the last minute.

What can replace Aleppo pepper?

Sweet paprika works well and gives a milder version. If you like a bit of heat, add a pinch of regular chili powder instead.

Why do my eggs release water in menemen?

That means the tomato sauce wasn't reduced enough before adding the eggs. Let it simmer longer in step 3 until it turns thick.

Is menemen good for kids?

Yes, it's mild in flavor if you go easy on the pepper, and the soft scrambled egg texture tends to go over well with kids. You can beat the eggs before cooking for a more uniform texture.

How long does it take to make a menemen with crusty bread?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a menemen with crusty bread?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a menemen with crusty bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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