Eggs Menemen / Turkish Eggs


Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Difficulty: Easy


Calories: 222 kcal

Fat: 15g

Carbs: 12g

Protein: 12g

Full Recipe in Details

Eggs Menemen or Turkish Eggs is a gutsy dish, genuine street food and a brilliant family dish for brunch, lunch or supper.

  • 4 tbsp. olive oil

  • 1 large onion, thickly sliced

  • 4 red, yellow and green peppers, deseeded and quite thickly sliced

  • 2 green chillies, deseeded and finely chopped

  • 400g tin tomatoes in thick juice

  • 2 tbsp. coriander, flat-leaf parsley or mint, chopped

  • 4 eggs

  • 8 tbsp. Greek yoghurt

  • 2 garlic cloves, finely crushed

  • extra-virgin olive oil

  • ground chilli or cayenne pepper

  • feta, crumbled (optional)

  • flatbread

For the eggs Menemen

Heat the oil in a large frying pan and cook the onion, pepper and chillies over a medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture is like a sauce, not too runny. Stir in the herbs. Break the eggs on top and cook over a medium heat until they are set but the yolks are still runny (15 to 20 minutes). The mixture will become thicker.

For the yoghurt sauce

Stir together the yoghurt and the garlic.


Sprinkle the eggs with salt and pepper, add a drizzle of extra-virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using, and add a dollop of the yoghurt sauce. Serve with flatbread on the side.

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