Turkish Scrambled Eggs (Menemen)

Category Eggs
Many vegetables make these Turkish scrambled eggs a filling main dish. Delicious served with flatbread for a special meal.


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This is an economical, delicious recipe to utilize all the tomatoes and peppers from your garden. This is definitely a restaurant-quality meal.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings


  • 4 Tbsp extra-virgin olive oil
  • 1 medium white onion (about 10 ounces), peeled and diced
  • 1/2 tsp dried oregano, plus more as needed
  • 1/4 tsp pepper, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 1 mild green pepper, stemmed, halved lengthwise, seeded, then diced
  • 1 cup peeled, chopped fresh heirloom tomato (about 7 ounces) or canned diced San Marzano tomatoes with their juices
  • 4 large eggs
  • 1/4 cup chopped fresh parsley, plus 2 tablespoons for garnish
  • 1 Tbsp unsalted butter (optional)
  • Flatbread, toasted or untoasted, for serving


  1. Heat the oil in a nonstick medium skillet over medium-high.
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  3. Add the onion, oregano, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 7 to 9 minutes.
  4. Stir in the green pepper and cook until soft, about 5 to 7 minutes.
  5. While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender.
  6. Once the onions and peppers are soft, add the remaining chopped tomatoes to the pan.
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  8. Put the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
  9. Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using.
  10. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano and pepper, if needed.
  11. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread.
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