Menemen — Ad-Free Recipe, Ingredients First

Menemen lives or dies on the eggs staying soft and custardy — they should barely hold, never scramble to firm curds. Build a jammy base of peppers and tomato first, then pull the pan off the heat before the last folds so residual heat finishes them. Sivri or other thin green peppers are traditional, but any sweet frying pepper works.

Vegetarian

Contains dairy · eggs · gluten

Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

The Ingredients — and where to get them

Cook for 2 servings

Eggs

The whole point; use the freshest you can find for a tight, glossy set.

4 large

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Green frying peppers

Thin sweet peppers soften into the base; sear them until blistered.

Local / market

Ripe tomatoes

Grated fresh in season, or use good canned when tomatoes are pale.

3 medium

Local / market

Aleppo pepper

Stirred into the oil to bloom before the vegetables go in.

1 tsp

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Olive oil

The cooking fat; a fruity one carries the pepper.

3 tbsp

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Feta

Optional crumble on top for salt and tang.

1/4 cup

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Crusty bread

For scooping; this dish is served straight from the pan.

to serve

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The Rundown

Greedometer ●●●●● Barely a splurge

A light hand — your arteries say thanks.

EffortSome doing

Cook it with

One-pot

The Method

Bloom the pepperWarm olive oil over medium, stir in Aleppo pepper for 20 seconds until the oil turns red, then add the sliced peppers.
Cook the baseSoften peppers 5 minutes, add grated tomato, and simmer until the liquid reduces to a jammy consistency, about 8 minutes.
Add the eggsCrack eggs straight into the base and fold slowly with a spatula, pulling the pan off the heat while they're still glossy and loose.
FinishCrumble feta over the top and serve immediately with bread — it stiffens as it sits.

The Toolkit

Nonstick or carbon pan · Silicone spatula · Box grater · Wooden spoon

Straight Answers

Can you make Menemen in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Can you freeze Menemen? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Menemen ahead of time? — Best fresh

Best made fresh and served soon — it loses its edge standing around. You can prep the parts ahead, but finish and serve it close to the table.

Is Menemen gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

Is Menemen vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Community Notes

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Menemen, and where to source it