An Aegean breakfast staple where tomato, green pepper, and egg cook together in the pan until soft, juicy, and ready with bread.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop the peppers, and grate or finely dice the tomatoes.
Saute the peppers in olive oil for 4 minutes.
Add the tomatoes and cook for 8 minutes, until some of the juice reduces.
Add the eggs and cook for 3 minutes while stirring.
Adjust the salt and serve hot from the pan while the menemen is still juicy.
💡 Tip: Add the eggs before the tomato juice disappears completely; the menemen stays moist.
🍽️ Serving suggestion: Serve from the pan with fresh bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
11
g protein
7
g carbs
15
g fat
8.4g
Sugar
4.4g
Fiber
496mg
Sodium
3.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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