Soft eggs scrambled into a simmered base of tomato, green pepper, and pul biber.

Where does Menemen come from?

Menemen is a Turkish dish from İzmir (Aegean), Turkey.

Can Menemen be made vegan, gluten-free, or dairy-free?

Yes. This Menemen recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Menemen take to make?

About 30 minutes total (10 minutes prep, 20 minutes cooking), serving 2.

Menemen — a İzmir (Aegean), Turkey recipe

Name: Menemen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 4 tomatoes, chopped; 2 green peppers, sliced; 4 eggs; 3 tbsp olive oil; 1 tsp pul biber; to taste salt; 1/2 onion (optional)

Asia → 🇹🇷 Turkey → İzmir (Aegean)

Menemen

Turkish · easy · serves 2

prep 10 min · cook 20 min

~251 cal · 17g protein · 22g carbs · 12g fat (estimated, per serving)

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Eggs scrambled into a tomato and pepper base

🇹🇷 İzmir (Aegean)

Menemen is the beloved Turkish breakfast of eggs cooked gently into a fragrant stew of tomato and green pepper, seasoned with pul biber (Aleppo pepper). Cooked in a pan brought sizzling to the table and scooped up with crusty bread, it is a weekend brunch fixture from İzmir to Istanbul.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 2 —

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4 tomatoes, chopped

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2 green peppers, sliced

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4 eggs

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3 tbsp olive oil

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1 tsp pul biber

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to taste salt

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1/2 onion (optional)

Instructions

1

Soften the peppers (and onion) in the olive oil.

2

Add the tomatoes and pul biber and simmer until thick and jammy.

3

Lower the heat and pour in the beaten eggs (or tofu).

4

Stir gently until just set and still soft.

5

Serve straight from the pan with crusty bread.

İzmir tradition.

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🌏 While it simmers — know your destination

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İzmir (Aegean). Olive-oil country, where vegetables are the main event.

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Turkey. Where Ottoman palace cooking met Anatolian village fires.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →