Turkish · Breakfast & brunch

Menemen

Name: Menemen
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 tablespoons extra-virgin olive oil; 3 Turkish green peppers or 2 Anaheim peppers, thinly sliced; 4 ripe Roma tomatoes, peeled and diced; 3/4 teaspoon kosher salt; 1/2 teaspoon pul biber or Aleppo pepper; 6 large eggs; 2 tablespoons unsalted butter; 2 tablespoons chopped flat-leaf parsley; Warm crusty bread, for serving

Soft Turkish scrambled eggs folded through peppers and juicy tomatoes, finished with pul biber.

About 30 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

3 tablespoons extra-virgin olive oil
3 Turkish green peppers or 2 Anaheim peppers, thinly sliced
4 ripe Roma tomatoes, peeled and diced
3/4 teaspoon kosher salt
1/2 teaspoon pul biber or Aleppo pepper
6 large eggs
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Warm crusty bread, for serving

Instructions

Heat olive oil in a over medium. Cook peppers with a pinch of salt until collapsed and lightly blistered, 6 to 8 minutes.
Add tomatoes, remaining salt, and pul biber. Cook until tomatoes soften into a juicy but not watery sauce, 6 to 8 minutes.
Beat eggs only until blended. Lower heat, pour them over the vegetables, and let the bottom begin to set for 20 seconds.
Fold slowly with a spatula, leaving distinct soft curds and streaks of tomato. Add butter and remove from heat while eggs remain glossy.
Finish with parsley and a pinch more pul biber. Serve immediately from the pan with bread.