Contains eggs. Check the ingredients if you cook for someone with allergies.
Eggs slowly folded into a silky tomato-pepper base, the way every Istanbul breakfast place makes them. Light, satisfying and mostly vegetables — big flavour without a heavy start to the day.
10 minPrep
15 minCook
25 minTotal
2Serves
Menemen (Turkish Scrambled Eggs)
by · Easy
Vegetarian
High protein
Low sugars
Low salt
High in potassium
Contains eggs. Check the ingredients if you cook for someone with allergies.
Eggs slowly folded into a silky tomato-pepper base, the way every Istanbul breakfast place makes them. Light, satisfying and mostly vegetables — big flavour without a heavy start to the day.
10 minPrep
15 minCook
25 minTotal
2Serves
Nutrition
Per serving · 350 g
380kcal1579 kJ
Protein23.3 g47%
Carbohydrate21 g8%
Net carbs †16 g
Sugars15.5 g17%
Fibre5.08 g
Fat23.2 g33%
Saturates4.87 g24%
Salt †0.79 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, green pepper, chilli and tomatoes on a cutting board with a santoku knife.
2
Heat the olive oil in a sauté pan over medium heat. Soften the onion and pepper for 5 minutes, then add chilli and tomatoes and simmer for about 7 minutes until saucy. Season with salt and black pepper. Season with dried oregano and, if you like, a pinch of Aleppo pepper.
3
Crack the eggs directly into the sauce and stir slowly with a wooden spoon until softly set — creamy, not dry.
4
Scatter the parsley on top and serve straight from the pan.
Before you start
You'll need
Cutting board
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, green pepper, chilli and tomatoes on a cutting board with a santoku knife.
2
Heat the olive oil in a sauté pan over medium heat. Soften the onion and pepper for 5 minutes, then add chilli and tomatoes and simmer for about 7 minutes until saucy. Season with salt and black pepper. Season with dried oregano and, if you like, a pinch of Aleppo pepper.
3
Crack the eggs directly into the sauce and stir slowly with a wooden spoon until softly set — creamy, not dry.
4
Scatter the parsley on top and serve straight from the pan.
Nutrition
Per serving · 350 g
380kcal1579 kJ
Protein23.3 g47%
Carbohydrate21 g8%
Net carbs †16 g
Sugars15.5 g17%
Fibre5.08 g
Fat23.2 g33%
Saturates4.87 g24%
Salt †0.79 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.