Turkish breakfast is my favouite meal of the day and we Turks love an unrushed, delicious spread of Turkish breakfast, especially at the weekend. Eggs prepared in different ways, salads, savoury pastries such as borek and gozleme, simit and many more adorn our breakfast table. Menemen, Turkish style scrambled eggs with tomatoes, peppers (and sometimes with beyaz penir, Turkish white cheese) is one of my homeland’s favorite brunch item, and a great street food. This delicious scrambled egg with vegetables is packed with flavour, it is nutritious and gets ready in minutes. There are many versions of it – garlic, onion, any choice of cheese, spinach would go well too. Served with nice crusty bread and a little garlic yoghurt by the side, this dish can make a wonderful light supper or a substantial lunch option.

Turkish breakfast spread from Ozlem’s Turkish Table cookery book, available to order now
I have a whole chapter on Turkish breakfast at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland and I truly hope you enjoy recreating your own Turkish breakfast. You can order my cookery book at this link, if you’d like.
Serves 4
Preparation time : 5 – 10 minutes Cooking time : About 5 minutes
8 eggs
1 green bell pepper, finely sliced
3 spring (green) onions, finely sliced
4 medium ripe tomatoes, finely diced
15 ml/1 tablespoon olive oil
15 ml/1 tablespoon butter
120 gr/4 oz Turkish white cheese or feta cheese, crumbled
5-10 ml/ 1-2 teaspoon red pepper flakes
Salt and Pepper to taste
Heat the butter and the olive oil in a frying pan. Stir in the bell pepper and cook for a couple of minutes, at low to medium heat. Add the spring onions, tomatoes and red pepper flakes, mix well. Crack the eggs in a bowl and mix. Add the feta cheese, combine well. Stir in the egg mixture to the frying pan and give it a good stir. Scramble the eggs until they are just done, retaining their juice. Season with salt and ground black pepper to taste.
Serve warm with a little more red pepper flakes sprinkled if you would like. Serve with toasted or crusty bread.
Afiyet Olsun !
You don’t include what the stove temperature should be. I would think it’s best to be on low for this recipe but you don’t specify. Please do.
Thank you for stopping by Leslie and for your comment. I cook my Menemen at low to medium heat, I just added this to the recipe, many thanks for letting me know. Hope you enjoy it, afiyet olsun, Ozlem
This morning I prepared for my family the tasty and wonderful Menemen. For artistic impression, I saved some yolks, one for each person, I mixed the remaining eggs and put them on the vegetables, let in the covered pan for 2 minutes and then I put the saved yolks on the surface (looking as some eyes), covered again the pan and let preparation to get backed, of course at low heat. It is important that the surface yolks to remain a little fluid. When served, I put some big grounded pepper on the yolks. It is my favourite dish for weekend mornings.
Perfect Daniela, beautiful description and presentation, many thanks for sharing : ) Afiyet Olsun!
Love menemen so much but I don’t get to make it with cheese too often as, after all our years together, I am yet to convince Barry that cheese and eggs are a good match! 😉 I win, very occasionally. 🙂
Julia
Merhaba Julia, many thanks for your comment: ) I do love cheese in Menemen, really a wonderful match with tomatoes and peppers too, well worth convincing! Mind you once you have that wonderful ripe tomatoes and peppers in Fethiye, you don’t need much else! Ozlem x