Turkey: Menemen

This was K’s favorite brekkie of the trip to date.


  • 4 tbsp olive oil
  • long green chiles halved, seeded and finely chopped
  • large succulent tomatoes peeled and finely chopped
  • 1 onion (white or yellow), chopped finely
  • large eggs slightly whisked
  • pinch salt and pepper
  • pinch red pepper flakes


  1. Warm up the frying pan and transfer the olive oil to heat up. Add chiles and cook until they start softening (about 3 min). Stir frequently to prevent burning. Sir in the grated tomatoes (make sure you find the ripest, most fab tomatoes the season allows) and let simmer for about 5 min, or until most of the moisture evaporates. However, do not allow the tomatoes to dry out completely – you want some of that tomato moisture in your menemen.
  2. Eventually fold in eggs. Scramble gently: your menemen will be done in 2 minutes. You don’t want to overcook it to get dry crumbles: be proud to serve the still rather liquid utterly delicious Turkish scrambled eggs.

Leave a Reply

Your email address will not be published. Required fields are marked *