I keep this 20-minute Menemen in my repertoire for a Turkish Breakfast Spread because bright tomatoes, soft onions and creamy eggs combine into a simple, flavorful skillet dish.

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I grew up sneaking spoonfuls of Menemen with feta from the pan and it still pulls me to the table. Soft eggs mingle with salty crumbled feta to make a dish that somehow feels both simple and a little wild.

It belongs on any Turkish Breakfast Spread yet slips easily into my Breakfast Around The World Recipes, the kind of thing that make people ask where you learned it. It’s quick, messy, loud on the plate and strangely elegant.

I promise you will want to taste it and then figure out why you waited so long.

Ingredients

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Olive oil brings silky richness, healthy fats and a subtle fruity note to the dish.
Ripe tomatoes add bright acidity, umami and juicy body that keeps the dish fresh.
Eggs create creamy texture its protein rich, comforting flavor holds everything together.
Feta gives salty tang, crumbly creaminess and a bold savory lift to each bite.
Long green peppers add mild sweetness, slight crunch and a fresh green aroma.
Turkish red pepper flakes add smoky heat, fruity spice and pretty red specks.
Onion brings mellow sweetness when cooked, adds depth and a soft savory base.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter (optional)

1 small onion about 80 g (optional) finely chopped

2 green peppers sivri or long green peppers thinly sliced

3 medium ripe tomatoes about 400 g grated or finely chopped

1 tablespoon tomato paste (optional)

4 large eggs

100 g feta cheese crumbled

1 teaspoon Turkish red pepper flakes pul biber or to taste

Salt to taste

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Prep everything first: grate or finely chop the tomatoes, crumble the feta, thinly slice the green peppers, finely chop the onion if using, chop parsley if using, and measure out the pul biber, salt and pepper.

2. Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter (optional) in a large skillet over medium heat until butter foams then subsides.

3. Add the chopped onion (optional) and a pinch of salt, sauté until translucent about 3 to 4 minutes, then add the sliced peppers and cook another 4 to 5 minutes until softened but not browned.

4. Stir in 1 tablespoon tomato paste (optional) and cook 30 to 60 seconds to remove the raw taste, then add the grated tomatoes and turn heat a bit up to medium-high.

5. Simmer the tomato mixture until it thickens and most of the liquid evaporates, about 6 to 8 minutes, stir now and then so it doesn’t stick; season with 1 teaspoon pul biber (or to taste), salt and freshly ground black pepper.

6. Reduce heat to medium-low. Either crack the 4 eggs directly into the skillet making small wells, or beat them lightly in a bowl and pour over the tomatoes, your choice, just be careful to not over beat if you want the classic texture.

7. Gently stir and fold the eggs into the tomato mix until they just set, about 2 to 4 minutes, you want soft, creamy curds not rubbery eggs so take them off the heat a little early if needed.

8. Sprinkle the 100 g crumbled feta over the top and let it warm for a minute so it softens but doesnt melt away, finish with 2 tablespoons chopped fresh parsley (optional) and an extra pinch of pul biber if you like it hotter.

9. Serve immediately, straight from the skillet while it’s hot, best eaten right away so eggs stay creamy.

Equipment Needed

1. Large skillet (10–12 inch), nonstick or cast iron, for cooking the tomatoes and eggs
2. Sharp chef knife for chopping peppers, onion and parsley
3. Cutting board
4. Box grater or fine grater for the tomatoes
5. Wooden spoon or silicone spatula to stir and fold the eggs
6. Measuring spoons (and a kitchen scale or measuring cups for the feta and tomatoes)
7. Small mixing bowl and fork or whisk if you beat the eggs first
8. Small bowls or ramekins for the crumbled feta, pul biber and salt, plus a serving spoon

FAQ

Can I skip the onion or butter? A: Yes, both are optional. The onion adds sweetness and butter gives a silkier mouthfeel but olive oil alone works fine, especially if your tomatoes are very ripe.

My tomatoes arent very ripe, what can I use instead? A: Use a 14 oz can of crushed tomatoes or plum tomatoes, drain a bit if too watery and add 1 teaspoon tomato paste to boost color and flavor. If using fresh, you want about 400 g grated or finely chopped.

Which peppers are best and can I make it spicier? A: Sivri or long green peppers are traditional. If you want more heat add extra Turkish red pepper flakes pul biber or toss in a sliced hot pepper. Bell peppers will be milder but still tasty.

How do I stop the eggs from getting rubbery? A: Cook on medium low, stir gently and pull the pan off the heat when the eggs are still slightly runny, they will finish cooking in the hot sauce. That keeps them tender.

Can I make this vegan or keep it for later? A: For vegan swap feta for a plant based feta or crumble firm tofu seasoned with lemon and salt. Menemen is best fresh but you can refrigerate up to 48 hours, reheat gently in a pan with a splash of water to loosen the sauce.

When do I add the feta and parsley? A: Crumble the 100 g feta in at the very end so it stays creamy, not melted. Stir in chopped parsley right before serving for brightness.

Menemen With Feta Recipe Substitutions and Variations

Extra virgin olive oil: try avocado oil, grapeseed oil, or sunflower oil — avocado and grapeseed stand up to heat better, sunflower is very neutral, so the tomato taste shines through
Unsalted butter (optional): swap with ghee, a mild olive oil, or a neutral margarine; or skip it altogether if you want lighter menemen
Green peppers sivri or long green peppers: use green bell peppers, cubanelle, or anaheim for similar texture, or add a jalapeño or banana pepper if you want more kick
Feta cheese: substitute ricotta salata for a similar salty crumbly feel, fresh goat cheese for tang, queso fresco for milder salt, or cube mild halloumi if you want something that holds its shape

Pro Tips

1. If your tomatoes look watery, grate them into a sieve, let them sit 10 minutes and press lightly to remove excess liquid before cooking, or cook the sauce longer so it reduces well. A tiny pinch of sugar fixes overly acidic tomatoes, trust me it helps.

2. For super creamy eggs, beat them only a little or crack them into small wells and fold gently, cook on medium low and pull the pan off the heat while they still look a bit loose, carryover heat will finish them and keep them from getting rubbery.

3. Add feta at the very end and save a spoonful for garnish, that way it softens but doesn’t melt away and you get nice chunks of salty flavor. If your feta is too salty, rinse it quickly under cold water and pat dry.

4. Use olive oil with the optional butter for flavor but don’t let the butter burn, keep the heat steady and preheat the pan first. A nonstick or well seasoned skillet makes it easier to fold the eggs without sticking.