Today we will dive once again into the delicious world of the Middle East, or rather Türkiye. Today we are preparing a dish for any meal – breakfast, lunch or dinner.

In each culture of different peoples there are almost identical dishes, but still the cooking methods and the set of spices are different. Let’s start our acquaintance with Menemen.

Walking in Istanbul….

Waking up with the first rays of the sun illuminating the room, you stretch lazily and the first thing you start thinking about is fragrant Turkish coffee brewed on hot sand in a copper turk. Having cleaned yourself up, you go out on the street. It’s already quite noisy and the daily hustle begins. A red tram passes by, lightly tapping on the rails an unpretentious melody that reminds everyone of something, but you still can’t remember what this composition is about. Cafes and restaurants are starting to open one by one, and attract passers-by with the smell and aroma of freshly ground coffee and cinnamon. Somewhere from afar, but clearly, the muezzin’s call to prayer is heard. This morning promenade aroused a desire to taste a traditional dish and the choice fell on menemen.

What is a menemen?

Menemen is Turkish fried eggs with tomatoes. In the countries of the Middle East, they like to cook scrambled eggs with tomatoes and various additives in the form of regional spices. Türkiye has its own set of spices and ingredients, and this will be discussed today.

In fact, this is a kind of omelet with fragrant sweet Turkish pepper, ground fresh tomato, oregano, hot pepper and a small amount of sweet paprika.

How to cook Turkish fried eggs?

Three tomatoes on a coarse grater, beat the egg until smooth. Finely chop the pepper, onion and garlic. Fry the ingredients with spices and add the beaten eggs, mix actively until ready. The taste is rich. fragrant, there is a slight sharpness and notes of the East.

Recipe type: Breakfast
Recipe type: Turkish
Yield: 2
Prep time:
Cook time:



Large tomato — 1 piece
Chicken egg — 4 pieces
White onion — 1 piece
Garlic — 3 cloves
Sweet red Turkish pepper — 2 pieces
Olive oil for frying — 2 tablespoons
Salt — a pinch
Sweet paprika — 1 teaspoon
Ground hot red pepper — ½ teaspoon
Oregano — 2 teaspoons
Ground black pepper — a pinch
Parsley — 30 grams


1. Grate the tomato without the peel on a coarse grater in a separate bowl.
2. Beat the chicken eggs with a whisk in a separate deep cup.
3. Finely chop the onion and garlic.
4. Peel the red sweet pepper from the partitions and seeds. Cut into small cubes.
5. Heat the olive oil over medium heat.
6. Add onion and salt. Cook for 4-5 minutes.
7. Add garlic, sweet pepper. Cook for 5 minutes.
8. Add sweet paprika, hot red pepper, oregano, grated tomato, ground black pepper. Cook for 7-10 minutes. Until the contents of the pan thicken.
9. Add beaten eggs. Stir regularly with a spatula. Cook for 5 minutes.
10. Finely chop the parsley.
Serving: Serve the dish hot. Sprinkle parsley on top, a little olive oil, add a little hot pepper to taste.

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