Menemen

Menemen – delicious Turkish breakfast

Menemen is a breakfast staple in Turkey, and just one bite will show you why it is so beloved. Soft eggs cooked gently into a rich tomato base with sweet onions and peppers create pure morning contentment. And even though it is simple to make, it gives you that elegant breakfast feeling. Its mesmerising look, gorgeous layers, and all that colour on the plate are why it remains a staple across Turkey’s breakfast tables to this day

Rich tomato sauce, sautéed onions, and delicious eggs

What makes menemen so good is the way the flavours slowly blend during cooking. As the tomatoes heat up, they begin to soften and release their juices, turning into a thick, gently sweet base that holds all the elements together.

Sautéed onions lose a bit of their sharpness and become sweeter, adding a lovely bite. When the eggs go in, they cook slowly, with the whites setting around the edges. Slice into the yolks, and they flow into the tomato sauce, turning it silky and rich.

With sweet honey and spicy chilli

With every stir of the pan, the spices leave their mark. The honey tones down the acidity of the tomatoes and pulls out their natural depth with its floral sweetness. The chilli sharpens it with its direct heat, but we have added lively parsley on top for a fresh finish. This careful layering of ingredients mirrors menemen’s true character: humble, homey, and deeply satisfying, with just enough freshness and spark to wake up the senses and start the day right.

A dollop of garlic yoghurt for tangy freshness

Served alongside the menemen, the garlic yoghurt offers a cool, creamy contrast, ready to be scooped up between mouthfuls. The lemon sharpens the yoghurt’s acidity, but for good balance, we stir in a bit of sugar to prevent it from turning too sour. The garlic is punchy and sharp, cutting through with a bite that stands up to the richness of the tomato and egg.

Combine with simple sides for a feast

While being a breakfast classic, menemen does not need to be limited to the morning. Its rich base and tender eggs make it just as suited to lunch or even a light dinner. To make it more filling, serve it alongside roasted aubergine, grilled vegetables, or a few lentil patties. A small bowl of olives or a crisp tomato and cucumber salad contributes a fresh contrast, while pickled red onions cut through the warmth and keep the plate lively.

Fun variations for the whole family

The beauty of this easy menemen recipe is how well it takes on a few flavourful twists. Start by stirring fresh herbs into the tomato base. Try the lightly sweet flavour of basil or the earthier oregano – both are simple ingredients you often have in your kitchen. A pinch of sumac delivers a sharp, citrus-like edge, while cumin works especially well if you serve menemen for dinner.

You can build on the vegetable base, too. Go with sliced mushrooms for their soft bite and umami taste, or a handful of spinach. It wilts down quickly and offers a mild bitterness that works well with the sweet tomatoes. To finish, crumble in a bit of white cheese for saltiness and creaminess, or scatter chopped chives on top for their mild onion-like nuance.

And if you are not in the mood to poach the eggs, you can scramble them straight into the pan. Once the vegetables and tomatoes have cooked down, break the eggs over the top and stir gently over low heat until they set into soft folds. The eggs take on a light, fluffy texture and soak up the flavour of the tomato base, blending more fully into the sauce. It changes the feel of the menemen but still keeps its signature character.