Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

Eggs scrambled until just until barely set, mixed with tomatoes, chilies, and tons of olive oil.

Menemen served out of a sahan
These Turkish scrambled eggs are softly cooked with onions, peppers, paprika, and oregano. J. Kenji López-Alt

Why It Works

  • We don't do much to improve on this classic—the key is to cook the eggs very gently, removing them from the heat well before they finish cooking so they can continue to cook on the way to the table.
  • The proper Turkish peppers are difficult to find, but shishito, Padrón, or Chinese long green peppers work nicely.

"What should we eat for breakfast today?" I asked my wife, Adri, and my sister Pico as we walked down the street on what must have been our fourth or fifth morning in Istanbul.

I knew the answer before I asked the question, but I played along anyway. Who's going to give in first? I thought to myself.

It was my sister who chimed in with a quiet Mahna mahna, which Adri and I immediately followed up with a do-doo be-do-do.

See, ever since our first taste of the Turkish scrambled-egg dish called menemen, at Van Kahvalti Evi, a Kurdish restaurant in the upper Beyoglu neighborhood, that Mahna mahna song from The Muppet Show had become code for PUT SOFTLY SCRAMBLED EGGS WITH ONIONS, PEPPERS, AND TOMATOES IN MY MOUTH RIGHT NOW.

Even after a full week and a half of eating awesome stuff all over Turkey, it was the one dish that continued to haunt my dreams—both sleeping and waking—long after we got back home.

Finding the Right Peppers for Menemen

Having wisely bought myself a couple of small tinned-copper sahans—the shallow metal dishes typically used to cook and serve menemen—I've made it a few times since I've come home, but always with some problems. The main issue is finding the right kind of pepper.

Most home recipes call for green bell peppers, slow-cooked with onions and tomatoes, to form the base of the dish before eggs are added, and indeed, even in Istanbul, we had versions made with bell peppers. But the best ones were made with an entirely different type of green pepper: one that's thinner, less grassy, with a touch more bitterness and a distinct heat.

Last week, as I was digging through the fridge and happened across a pint of leftover Japanese shishito peppers, a lightbulb went off in my head (and yes, I immediately started singing the song to myself).

Slow-cooking shishito peppers with onions and tomatoes for menemen

Shishitos have just the right mild heat and bitterness to work in this dish, which made me realize that their cousins—the Spanish Padrón pepper and the Chinese long green horned peppers (probably the most widely available of the bunch if you live near a Chinatown or a Whole Foods)—would also sub in perfectly.

Menemen Cooking Techniques

I immediately grabbed my sahan and started slow-cooking onions and those shishito peppers in extra-virgin olive oil, along with a pinch of pepper flakes from Urfa in Turkey (hot paprika powder works well if you can't find Turkish pepper), a tiny pinch of oregano, and plenty of black pepper.

Once they were very soft, I added some canned whole tomatoes that I had very roughly chopped, then cooked down the whole mixture until the tomatoes' juices were concentrated and the oil had acquired a deep red hue.

One trick I've learned really helps get the soft texture just right: Remove about half of the vegetable mixture at this point and set it aside. It will cool slightly, so that when you add it back to the eggs at the end, it'll instantly cool the mixture, preventing the eggs from overcooking.

Gently beating seasoned eggs in a bowl for menemen

The eggs themselves should be well seasoned with salt and pepper, but very gently beaten. There should be distinct bits of white and yolk in the finished dish. I created a small well in the center of the onion and pepper mixture, then poured in the eggs.

Gently scraping up beaten eggs from the edges of menemen

I cooked the eggs, stirring slowly and steadily, making sure to scrape up any cooked eggs from the edges, so as not to allow them to burn.

The key here is constant—but gentle!—movement. This ensures that the eggs cook relatively evenly, while maintaining distinct sections of whites and yolks. Once the eggs had reached the stage of being just barely, quiveringly set, I removed the sahan and stirred in the mixture I'd reserved.

Menemen garnished with chopped chives

It's not traditional, but I added a small sprinkle of chives to the dish, because eggs and chives were made for each other.

It's a strong testament to the deliciousness of this dish that even Adri—a woman who likes her scrambled eggs so well done that they end up beyond simply dry, and move on to a stage of such deep browning and drying that they take on the appearance of grains of wild rice—downed it quickly and eagerly for brunch.

Dishing up menemen out of sahan

Of course, she started singing as soon as she sat down at the table, and dammit, now that song is stuck in my head again. (And yours too, I'll bet. You can thank me later.)

September 2014

Recipe Facts



Cook: 25 mins
Active: 20 mins
Total: 25 mins
Serves: 2 servings

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  • 3 tablespoons (45ml) extra-virgin olive oil

  • 1/2 teaspoon (1g) hot paprika (see note)

  • 1/4 teaspoon dried oregano (optional)

  • 1 small onion, finely diced (about 3/4 cup; 39g)

  • 3/4 cup (90g) finely diced shishito, Padrón, or Chinese green long pepper

  • Kosher salt and freshly ground black pepper

  • 1/2 cup (100g) chopped peeled ripe fresh tomatoes or drained canned tomatoes

  • 4 large eggs (200g), lightly beaten

  • Minced fresh chives, for garnish (optional; see note)


  1. In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

    Slow-cooking peppers, onion, and tomatoes in sahan
  2. Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

    Pouring beaten seasoned eggs into well of cooked peppers, onion, and tomatoes
    Gently stirring reserved vegetables into soft-cooked eggs
    Menemen finished with chopped chives in sahan

Special Equipment

Medium nonstick or cast iron skillet


If you have access to Aleppo or Urfa chilies, you can use them in place of the paprika for a more authentic flavor. Chives are not traditional in this dish, but I often like to add them because eggs and chives were made for each other; you can opt to include or omit them.

Nutrition Facts (per serving)
355 Calories
30g Fat
8g Carbs
14g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 355
% Daily Value*
Total Fat 30g 39%
Saturated Fat 6g 30%
Cholesterol 372mg 124%
Sodium 516mg 22%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 14g
Vitamin C 41mg 204%
Calcium 83mg 6%
Iron 3mg 14%
Potassium 354mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)