One of the most famous things about Turkish cuisine is Turkish breakfast. Wherever you walk around you can see a lot of places offering breakfast and even when visiting household you will be offered by it. Turkish breakfast is not a touristic thing, it is a form of breakfast that everyone consumes. Breakfast is the most important meals in Turkey, although it usually does not take time early in the morning, it is mostly consumed around 11 or later. It is sort of a brunch. What makes Turkish breakfast so special is a large amount of various foods, such as tomatoes, cucumbers, fries, several types of chesses, meze, honey, kaymak, jam, butter, spreading, sigara böreği, bread, boiled egs and at the end the famous menemen.

Menemen is basically a dish made out of chopped peppers, tomatoes, fried on oil and mixed with eggs at the end with addition of spices such as biber, red pepper, kimin, etc. Although is does not sound very special, this dish is really unique and it is indispensable part of Turkish breakfast. This variation is the most typical one, but there are also options with added white cheese, yellow cheese, sucuk (Turkish type of sausage), pastirma (Turkish type of dry meat) and many others.

There is often debate weather the menemen should be made with onion or without the onion, so its is up to the preferences, but don’t be surprise either way, which ever option you get , you will be satisfied.

The name menemen comes from a Turkish province near Izmir, where supposedly this dish originated from.

Now, we will give a recipe that you can try out at home, because this dish is a must try.

Recipe: Menemen


  • tomatoes-finely diced or grated, without the skin of tomatoes
  •  green chili peppers-finely diced
  • onions (optional)-finely diced
  • eggs
  • butter or oil (sunflower or olive oil)
  • Salt.
  • ½ tsp black pepper, ground.


First, cook chopped onion and green peppers in oil or butter until tender. 

Second, add in diced tomatoes. Cook for 10-15 minutes stirring frequently until it thickens. Sprinkle salt over it.

Third, make rooms for each egg and break them into these rooms. Help the egg whites set using a spatula. Let it simmer uncovered until the eggs are slightly cooked for 8-10 minutes.

In this part you can either leave the legs boil without scrambling or you can mix them with the vegetables. But scrambling is a better options, because like that all the taste get combined.

As a final touch, you can sprinkle black pepper and chopped green onions or other herbs on it. 

Extra tips:

Start with quality ingredients- Look for firm green bell peppers without smooth skins and no blemishes (or other green peppers such as Anaheim or Holland peppers). Select smooth skinned tomatoes that are firm but have some give when you apply a bit of pressure. They should be fragrant and feel heavy for their size, which indicates they are juicy and delicious.

Do not overcook the eggs. The key to the best menemen recipe is to scramble the eggs very gently over medium-low heat until just set. The eggs should be moist and pillow-y and never dry or overcooked.

Serving: If you want to eat menemen like proper Turkish, you should eat it from the pan while dipping the bread inside.