Turkish Scrambled Eggs

The Turks call this classic recipe Menemen and eat it often.  While living in Istanbul this dish was one of my staples as well.  It’s perfect for a quick lunch, simple supper or lovely for brunch served with a crisp green salad and some crusty bread.  There aren’t many recipes that are so easy, yet so satisfyingly delicious!

A Turkish cook would likely use butter, and more of it, in place of the olive oil.  Feel free to use all or part butter if you like the flavor it imparts on the eggs.  As they say, Afi Atosen (to the hands of the chef!)




  • 1. In medium skillet, sauté onions in oil over medium heat, until they begin to soften, about 5-6 minutes.
  • 2. Add peppers to pan. Sauté another 2-3 minutes.
  • 3. Stir in tomatoes and salt. Cook 8-10 minutes, until tomatoes release their juices and vegetables are soft but not brown.
  • 4. Meanwhile, lightly beat eggs.
  • 5. Reduce heat to low and stir in eggs.
  • 6. Cook eggs gently about 6-8 minutes, using a spatula to push eggs from edges to center of skillet. Do not stir eggs too much or overcook. They should be very creamy. Remember, they will continue to cook after you remove them from the heat. They may look a bit runny, but they will be naturally juicy due to all of the juice from the veggies.
  • 7. Spoon eggs into a shallow serving bowl; sprinkle with paprika and a little pepper, garnish with cilantro.
  • 8. Serve hot with crusty bread.