Turkish one-pan eggs & peppers (Menemen)

Turkish one-pan eggs & peppers (Menemen)

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(107 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Nutrition and extra info

  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: 222

  • kcal222
  • fat15g
  • saturates4g
  • carbs12g
  • sugars9g
  • fibre3g
  • protein12g
  • salt0.39g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red or green pepper, halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1-2 tsp caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 tbsp thick, creamy yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 garlic cloves, crushed


  1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

  2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

  3. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

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Comments, questions and tips

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17th Dec, 2012
I dont like too hot a chilli, so I used twice the pepper, then added a small pinch of chilli powder and a tea spoon of paprica. Realy lovley filling meal. A bit of bread finshes it off perfectley.
shleep2000's picture
8th Nov, 2012
Very nice dish! I added smoked paprika and Garlic, and it turned out very nice. Recommended!
thecherub's picture
3rd Oct, 2012
This was ok. I think my other half did not cook the onions and peppers enough and it was a bit too crunchy! We kept to the recipe although poached the eggs separately and piled on top once served - the eggs worked brilliantly with the rest of the dish. Didnt do the yoghurt bit though as we do not like yoghurt. Won't rush to re-do
6th Sep, 2012
23rd Aug, 2012
Really tasty. I followed some of the other comments and added mushrooms, which my wife loves in everything, and put a little garlic in the pan with the onions and peppers. Served with a green salad and pitta bread.
4th Jun, 2012
Really good. I did the yoghurt and the flavours combined nicely.
13th May, 2012
lush that is
14th Feb, 2012
Mmmmmmmmm, yummy! In my Country a very similar dish is often made and is called "sataraš", but now, I have to admit that I prefer this version! Used one long hot green pepper (that is available here) and one green capsicum. The yogurt accompanied this dish perfectly! Will make again.
25th Jan, 2012
Nice and easy to make. Don't forget the parsley seasoning, it really complements it. Served with lentils cooked in vegetable stock and tomato with some spinach stirred through, and some greens. I chopped the peppers and the onions quite big and loved the crunchy flavours it gave. I used real tomatoes (not tinned) and grated them in to lose the skin and just get the juicy bits. Loved the egg with it and the garlicy yoghurt was just perfect. Definitely recommend as an easy cheap and relatively quick eat.
18th Nov, 2011
I've been using this recipe, or variations on it for the past fifty years and it is always enjoyed by everyone. It's healthy and economical. If you want to boost it up serve it with rice with a little lemon zest grated in and some finely chopped herbs.


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