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Overhead view of a white bowl of menemen Turkish egg scramble with eggs cooked in a chunky tomato and green pepper sauce, topped with sliced avocado, fresh chives, and cracked black pepper, with a spoon resting in the bowl.

Menemen Turkish Egg Scramble

A savory, comforting Menemen Turkish Egg Scramble featuring soft eggs gently folded into a rich, spiced tomato and green pepper sauce. Garnished with fresh avocado and chives.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon olive oil Extra virgin preferred
  • 2 medium green peppers Anaheim or green bell, finely diced
  • 3 medium fresh tomatoes Peeled and diced, or 1 cup canned crushed tomatoes
  • 4 large eggs Room temperature
  • 1 teaspoon Aleppo pepper Or ½ teaspoon paprika and a pinch of chili flakes
  • ½ teaspoon salt and black pepper To taste
  • ½ medium avocado Sliced for garnish
  • 1 tablespoon fresh chives Chopped for garnish

Equipment

  • 1 Large skillet For cooking the sauce and eggs evenly
  • 1 Wooden spoon or spatula For gently folding the eggs
  • 1 Cutting board For prepping the vegetables

Method
 

  1. Heat the olive oil in a large skillet over medium heat to prepare the pan for sautéing the vegetables.
  2. Add the finely diced green peppers to the skillet and sauté for five minutes until they become tender and fragrant.
  3. Stir in the Aleppo pepper and salt, toasting the spices briefly to release their warm Mediterranean aroma.
  4. Add the diced tomatoes, lower the heat, and simmer for ten minutes until the mixture thickens into a rich sauce.
  5. Crack the eggs directly into the bubbling tomato sauce, letting them sit for thirty seconds so the whites begin to set.
  6. Gently fold the eggs through the sauce with a spatula, creating thick ribbons of egg rather than a uniform puree.
  7. Remove the skillet from the heat while the eggs are still slightly wet so the residual heat finishes cooking them perfectly.
  8. Ladle into bowls and garnish with fresh avocado slices, chopped chives, and cracked black pepper before serving.

Notes

Always remove the skillet from the heat just before the eggs look completely cooked; the residual heat in the tomato sauce will perfectly finish soft-scrambling them without turning them rubbery.