Menemen (Soğanlı Menemen)
A Turkish skillet of eggs softly folded into tomatoes, peppers, and onion. Serve it for breakfast, brunch, or a quick light supper.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeMenemen is a Turkish egg dish in which eggs are gently cooked into a soft mixture of tomatoes and peppers. This version keeps the published onion, making it a soğanlı menemen, a common home-style variation even though some cooks prefer it without onion.
What makes menemen distinct is the texture: the eggs should be softly folded into the vegetables, not baked as separate whole eggs like shakshuka. Use ripe tomatoes and keep the heat moderate so the mixture turns jammy before the eggs go in. Serve it straight from the pan with bread.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 medium ripe tomatoes, peeled and diced, about 2 cups (300 g)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/4 tsp red pepper flakes (optional)
- 4 large eggs
- 1 tbsp (4 g) chopped fresh parsley (optional, for garnish)
Instructions
- 1
Heat the olive oil in a medium skillet over medium heat until it shimmers, about 1 minute.
- 2
Add the onion and green pepper and cook, stirring often, until softened and the onion is translucent but not browned, 4-5 minutes.
- 3
Stir in the diced tomatoes, salt, black pepper, and red pepper flakes if using. Cook over medium heat, stirring occasionally, until the tomatoes break down and the mixture looks thick and jammy rather than watery, 6-8 minutes.
- 4
Reduce the heat to low. Crack the eggs into a bowl and beat lightly just to combine the yolks and whites.
- 5
Pour the eggs into the skillet and gently stir with a spatula, folding them through the tomato mixture. Cook on low, stirring slowly, until the eggs are softly set but still a little glossy, 2-3 minutes.
- 6
Taste and add a little more salt or black pepper if needed. Take the pan off the heat while the eggs still look slightly loose, as they will continue to set from the residual heat.
- 7
Scatter over the parsley if using and serve immediately from the skillet with crusty bread or warm flatbread.
Tips for the Best Menemen (Soğanlı Menemen)
- Do not cook the eggs in separate wells if you want classic menemen texture; that method is closer to shakshuka. Fold the eggs into the vegetables so the mixture stays soft and creamy.
- If your tomatoes are very juicy, cook them a few minutes longer before adding the eggs. Excess liquid makes the finished menemen watery.
- Ripe summer tomatoes give the best flavor, but in cooler months you can use 1 1/2 cups (360 g) canned diced tomatoes and cook them down well.
- A Turkish frying pepper such as sivri biber is more traditional than bell pepper; use it if you can find it. If not, green bell pepper is a practical substitute.
- For richer menemen, stir in 1-2 tbsp (15-30 g) butter at the end. Keep the heat low so the eggs stay tender.
- This dish is best made fresh, but you can chop the onion, pepper, and tomatoes a day ahead and refrigerate them separately.
Storage and Reheating
Menemen is best eaten right after cooking, when the eggs are still soft. Leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a skillet over low heat just until warmed through; avoid microwaving too long, or the eggs can turn rubbery. Freezing is not recommended.
Frequently Asked Questions
What is the difference between menemen and shakshuka?
Menemen is a Turkish dish where the eggs are usually stirred into the tomato and pepper mixture until softly set. Shakshuka more often cooks whole eggs in wells in a spiced tomato sauce.
Can I make menemen without onion?
Yes. Many Turkish cooks make menemen without onion, and that version is also traditional. This recipe keeps the onion from the published version, making it a soğanlı menemen.
Should the eggs be fully set in menemen?
No. The eggs should be softly set and still a little glossy when you take the pan off the heat. They will continue to cook for a minute from residual heat.
Can I add cheese to menemen?
You can add a little crumbled white cheese such as feta-style beyaz peynir, but it is optional. Stir it in at the end so it softens without making the eggs tough.
Quick Info
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
