How do you make menemen?
A step-by-step way to make classic menemen for two in 15 minutes, without it turning watery or the eggs overcooking.
Short answer
Melt 2 tablespoons of butter or olive oil in a pan, cook 2 chopped Turkish long green peppers for 3-4 minutes, then add 3 grated ripe tomatoes and cook 6-8 minutes over low heat until the liquid cooks off. Season with salt and black pepper, crack 4 eggs straight onto the sauce, and fold gently with a spatula for 1-2 minutes. Take the pan off the heat while the eggs are still glossy and loose.
What you need
Step by step
Prep the ingredients
Wash the tomatoes, halve them, and grate them on the coarse holes while holding the skin in your hand; the skin stays tough in menemen. Trim the stems and seeds from the peppers and cut them into 1 cm rings. Leave the eggs in their shells rather than cracking them into a bowl ahead of time.
Sauté the peppers
Heat the pan over medium and melt 2 tablespoons of butter. Add the peppers and stir for 3-4 minutes until the edges color lightly and they soften. This step takes the raw edge off the pepper and gives menemen its familiar breakfast aroma.
Cook the tomato until the liquid is gone
Add the grated tomato, lower the heat, and cook 6-8 minutes, stirring now and then. When you drag the spatula through the middle and the trail holds with no water pooling at the bottom, the consistency is right. Cutting this stage short is the number one reason menemen turns watery.
Add the seasoning
Once the tomato has thickened, sprinkle in 1 teaspoon salt, the black pepper, and the red pepper flakes if using, then stir for 30 seconds. Salting before the eggs sets the tomato flavor; added afterward, the salt will not spread evenly.
Crack in the eggs and fold gently
Turn the heat to its lowest setting and crack the 4 eggs directly onto the sauce. Wait 30 seconds, then fold 3-4 times with broad spatula strokes so the yolks stay partly intact. Stop after 1-2 minutes total, while the eggs are still glossy and loose.
Pull it off the heat and serve
The pan keeps cooking after it leaves the burner, so take the menemen off looking one notch looser than you want it. Scatter crumbled white cheese or dried oregano over the top if you like, and serve hot with fresh bread.
Tips
Watch out
Stirring the eggs hard over high heat is the most common mistake: the protein tightens, weeps liquid, and the menemen ends up both rubbery and watery on the plate. A note on doneness: loose eggs carry a salmonella risk for children, pregnant people, and anyone with a weakened immune system, so cook the eggs until fully set for those groups.
Frequently asked questions
+Does menemen include onion?
Classic menemen has no onion; the onion version is closer to a tomato and egg scramble. Add it if you prefer, but sauté it well before the peppers.
+Why does my menemen turn out watery?
It happens when the eggs go in before the tomato liquid has cooked off. Cook the tomato over low heat for 6-8 minutes, until a spatula trail holds.
+Do I have to peel the tomatoes?
Not required, but the skin toughens as it cooks and you notice it while eating. Grating the tomato by hand leaves the skin behind, so no peeling needed.
+How many people does this serve and how long does it take?
The 4-egg quantity feeds 2 people. Total time including prep is about 15 minutes, with roughly 10-12 minutes on the stove.
+Which pan gives the best result?
A 20-24 cm nonstick pan is the most practical; carbon steel adds a lightly caramelized edge. In stainless steel, add a bit more fat so the eggs do not stick.
Sources and verification
Last verified: 5 Eylül 2026. tell us. Turkish long green peppers (çarliston) are mild and thin-walled; Anaheim or cubanelle peppers are the closest substitutes. White cheese refers to Turkish beyaz peynir, similar to a mild feta.
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