Menemen (Turkish One‑Pan Scrambled Eggs with Tomatoes & Peppers)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Prepare vegetables: finely chop the onion, thinly slice the pepper, and coarsely dice the tomatoes.

2. 2

   Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat and add the olive oil.

3. 3

   Add the chopped onion to the skillet and sauté until translucent and soft.

   Stir occasionally so it softens without browning.

   3 min
4. 4

   Add the sliced pepper to the pan and cook until it softens and the edges start to blister.

   3 min
5. 5

   Add the diced tomatoes and 3/4 teaspoon of the salt to the skillet and stir to combine.

6. 6

   Simmer the tomato‑pepper mixture gently so the tomatoes soften and release juices; break larger pieces with the back of a spoon.

   You want a saucy but not watery mix — cook longer for thicker, shorter for runnier.

   6 min
7. 7

   While the tomatoes simmer, crack the eggs into a bowl, add the remaining 1/4 teaspoon salt and black pepper, and whisk lightly until just combined.

8. 8

   Pour the beaten eggs evenly over the tomato mixture and let them sit undisturbed for 30–45 seconds so the edges begin to set.

   1 min
9. 9

   Gently stir and fold the eggs into the tomato mixture with a spatula until they reach a soft, creamy scramble — stop while still slightly glossy; the pan's residual heat will finish them.

   Keep the curds large and soft; over-stirring makes a dry texture.

   1 min
10. 10

    Taste and adjust seasoning, sprinkle with chopped parsley and Aleppo pepper or red pepper flakes if using, and remove from heat.

11. 11

    Serve the menemen straight from the skillet with crusty bread for dipping.