Ah, hoş geldiniz evime (welcome to my home), my child. Sit down, sit down. Today I will tell you about a dish close to my heart — Menemen. It is simple, humble, yet full of comfort. In our Turkish houses, this dish is not only breakfast; sometimes it is lunch, sometimes dinner, when money is short or when we just want something warm and quick.
I have been making Menemen for more than sixty years. When I was a young bride in İzmir, I learned it from my own mother. Back then, food was always shared, and recipes were never written down — they lived in our hands, in our taste, in our memories.
A Taste of Turkish Kitchen
Before I show you Menemen, let me tell you, our Turkish table is wide and generous:
- Simit – a golden, sesame-crusted bread ring. You buy it from street sellers in the morning, still warm. Crispy outside, soft inside.
- Dolma – grape leaves or peppers stuffed with rice, onion, and spices. We roll them small, like little fingers, and serve with yogurt.
- Köfte – spiced meatballs, grilled or fried. Every family has its own secret spice mix.
- Baklava – sweet, flaky pastry with walnuts or pistachios, soaked in syrup. Always on our table during bayram (holiday).
- Çay – black tea brewed strong in a double teapot, poured into small tulip-shaped glasses. Without çay, there is no sohbet (friendly talk).
And then there is Menemen — soft scrambled eggs cooked with juicy tomatoes, peppers, and a little spice. It fills your belly and warms your heart.
Step by Step: Menemen Recipe
This is how I make it. No fancy tools, just a pan, a spoon, and love.
Ingredients (for 2–3 people):
- 3 tablespoons olive oil (or a little butter, if you like)
- 2 green peppers (long Turkish sivri biber if you can, but any mild green pepper will do), sliced thin
- 3 ripe tomatoes, peeled and chopped
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- A pinch of red pepper flakes (pul biber), if you want some heat
Method:
- Heat the pan – Put olive oil in a wide pan, warm it gently.
- Cook the peppers – Add sliced green peppers, stir, and let them soften. You should smell their sweetness.
- Add the tomatoes – Put in the chopped tomatoes. Stir slowly. Let them cook until they melt into a thick sauce. This step is important, kızım (my child). If tomatoes are raw, Menemen tastes sharp. Patience.
- Season – Add salt, black pepper, and a little pul biber. Taste with your spoon.
- Crack the eggs – Make small holes in the sauce and break in the eggs. Some people whisk first, some like to keep yolks whole. In my house, I stir gently, making a creamy scramble. Do not overcook — Menemen must be soft, not dry.
- Serve hot – Bring to the table with fresh ekmek (bread). Tear the bread with your hands and dip into the pan. That is the real way.
Small Secrets from Grandma
- If you have white cheese (like feta), crumble a little on top before serving. It makes Menemen richer.
- Some families add sucuk (spicy Turkish sausage). That is delicious, but then it becomes heavier, more like dinner.
- Always eat Menemen immediately. If you leave it, the eggs become rubbery. Fresh, hot, and shared — that is the spirit.
Cooking Time & Nutrition
Even though I speak with old stories, my dear, let me also tell you in the modern way — so you know how much time you need and what you are eating:
- Preparation Time: 5–7 minutes
- Cooking Time: 10–12 minutes
- Total Time: 15–20 minutes
Nutrition (per serving, approx. for 3 servings):
- Calories: ~180 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 6 g
- Fiber: 2 g
It is a light, healthy dish — full of vitamins from tomatoes and peppers, and protein from eggs. Perfect for breakfast, but gentle enough for any meal.
Closing Words
Food is not only to fill the stomach, yavrum (my dear). It carries memory, it carries love. When you eat Menemen, you taste the fields of Anatolia, the tomatoes grown in summer sun, the peppers sold in the market, the eggs from the village chickens.
Next time you are in Türkiye, come sit at a grandmother’s table. She will serve you Menemen with a smile, and endless cups of çay, and stories that last all afternoon.
Afiyet olsun! (May it be good for you!)
