Breakfast

Menemen

Name: Menemen
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large, about 165 g Egg; 200 g Tomato; 100 g Green pepper; 50 g Onion; 8 g Olive oil; A good pinch, ideally the Turkish pul biber Chilli flakes; To taste Salt; To taste Black pepper

The Turkish breakfast of eggs stirred softly into slow-cooked green pepper and tomato with chilli flakes. 24 g of protein for 384 kcal.

Calories: 384kcal
Protein: 24g
Fat: 24g
Carbs: 15g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Menemen, plated and ready to serve. — The finished recipe. Menemen

Ingredients 1 to 6 for menemen arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 200 g Tomato (Ripe ones. Underripe tomatoes never break down and the dish stays watery.). 100 g Green pepper. 50 g Onion. 8 g Olive oil. A good pinch, ideally the Turkish pul biber Chilli flakes

Ingredients 7 to 8 for menemen arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Menemen, preparation step 1: Cook the finely chopped onion and pepper in the oil over a medium-low heat for six minutes until soft, without letting them brown. — Step 1. Cook the finely chopped onion and pepper in the oil over a medium-low heat for six minutes until soft, without letting them brown.

Menemen, preparation step 2: Add the grated or finely chopped tomato with the chilli flakes and salt and cook for five minutes until it thickens to a loose sauce. — Step 2. Add the grated or finely chopped tomato with the chilli flakes and salt and cook for five minutes until it thickens to a loose sauce.

Menemen, preparation step 3: Crack the eggs straight into the pan and stir slowly and steadily with a wooden spoon so they cook into the sauce in soft ribbons. Take it off the heat while it still looks slightly wet. — Step 3. Crack the eggs straight into the pan and stir slowly and steadily with a wooden spoon so they cook into the sauce in soft ribbons. Take it off the heat while it still looks slightly wet.

The finished menemen. — Step 4. Season with black pepper and eat from the pan.

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Ingredients

Egg3 large, about 165 g
Tomato200 g
Ripe ones. Underripe tomatoes never break down and the dish stays watery.
Green pepper100 g
Onion50 g
Olive oil8 g
Chilli flakesA good pinch, ideally the Turkish pul biber
SaltTo taste
Black pepperTo taste

Method

Cook the finely chopped onion and pepper in the oil over a medium-low heat for six minutes until soft, without letting them brown.
Add the grated or finely chopped tomato with the chilli flakes and salt and cook for five minutes until it thickens to a loose sauce.
Crack the eggs straight into the pan and stir slowly and steadily with a wooden spoon so they cook into the sauce in soft ribbons. Take it off the heat while it still looks slightly wet.
Season with black pepper and eat from the pan.

Worth knowing

Closer to a scramble than a shakshuka. The eggs are stirred through rather than set whole, and it should be soft enough to need a spoon.
Tomatoes, peppers and onion together contribute under 80 of the 384 kcal, so the plate is large for its number.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.