Menemen: Turkish Eggs

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Turkish


So I know I’ve been talking about these Turkish eggs on the blog for the last few months ad nauseam, but I haven’t been this obsessed with a dish in I don’t know how long.



  • 4 Large eggs
  • chopped fresh parsley and green onion tops, to serve


  • 1/4 cup olive oil
  • 1 Small green capsicum/pepper, diced
  • 1 can tomatoes (440g) (or equivalent in fresh tomatoes, peeled)
  • 1 Medium red chilli, chopped
  • 1/2 bunch long green onions, sliced finely (reserve the green tops for the finished dish)
  • 2 cloves garlic (not sure if this is legit but it tastes good!)
  • 1/2 teaspoon salt
  • cracked black pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 4 tablespoons red pepper paste

yogurt sauce

  • 1/2 cup natural yogurt
  • 1 teaspoon sumac (optional)
  • 1 teaspoon dried mint
  • clove garlic, crushed
  • 1 pinch salt
  • 1 Large squeeze fresh lemon juice



  1. In a large frying pan, saute the green pepper, green onions and garlic for 10 minutes or so in the olive oil over medium heat.
  2. Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft.
  3. Crack four eggs into the top of the sauce (you can make a little nest if you like but I don’t like the eggs to touch the pan as the yolks cook too fast). Put a lid on and cook over medium-low heat until the eggs are done to your liking.
  4. Sprinkle with salt, pepper, green onion tops and parsley, and serve with bread and the yogurt sauce.

Yogurt sauce

Meanwhile, make the yogurt sauce: to yogurt, add the mint, sumac, salt, garlic and lemon and sit for a bit to enable the yogurt to reconstitute the dried mint a bit.

Keywords: turkish eggs, breakfast eggs, turkish baked eggs, menemen, shakshuka