Turkish Menemen Recipe Video


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings3
VegetarianMain Ingredient
Interest GroupHealthy,


 Olive oil/Butter2 Tablespoon
 Onion1 Medium, chopped
 Banana peppers2 Medium, seeded and chopped (donot use hot peppers)
 Tomatoes2 Medium, chopped (donot use Roma tomatoes as they are too meaty for the recipe)
 Salt1⁄2 Teaspoon
 Eggs6 Medium
 Paprika1⁄2 Teaspoon
 Black pepper1 Teaspoon, freshly ground (use as per taste)
 Cilantro1⁄4 Cup (4 tbs), chopped (not Turkish but nice)

Nutrition Facts

Serving size

Calories 272 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 372.2 mg

Sodium 458.9 mg19.1%

Total Carbohydrates 14 g4.5%

Dietary Fiber 4 g15.9%

Sugars 6.5 g

Protein 13 g26.8%

Vitamin A 35.1% Vitamin C 70.3%

Calcium 8.5% Iron 16%

*Based on a 2000 Calorie diet


1. In medium skillet, sauté onions in oil over medium heat, until they begin to soften, about 5-6 minutes.
2. Add peppers to pan and sauté another 2-3 minutes.
3. Stir in tomatoes and salt and cook 8-10 minutes, until tomatoes release their juices and vegetables are soft but not brown.
4. In a bowl lightly beat eggs, reduce the pan’s heat to low and stir them in.
5. Cook eggs gently about 6-8 minutes, using a spatula to push eggs from edges to center of skillet.
6. Do not stir eggs too much or overcook and make sure they are very creamy. Remember, they will continue to cook after you remove them from the heat. They may look a bit runny, but they will be naturally juicy due to all of the juice from the veggies.

7. Spoon eggs into a shallow serving bowl, sprinkle with paprika and a little pepper, garnish with cilantro.
8. Serve hot with crusty bread.