Step 1: Heat the olive oil

Heat the olive oil in a large sauté pan over medium-high heat.

Step 2: Sauté the vegetables

Add the finely diced onion and green bell pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables have softened.

You want them tender but not deeply browned.

Step 3: Add the tomatoes

Reduce the heat to medium. Add the diced tomatoes along with all of their juices.

Add the butter, Aleppo pepper, a generous pinch of fine sea salt, and freshly cracked black pepper.

Step 4: Cook the tomato mixture

Stir everything together until evenly combined. Cook for another 2 minutes, allowing the tomatoes to become thoroughly hot and the butter to melt into the sauce.

Step 5: Add the eggs

Crack 3–4 eggs directly over the hot tomato mixture.

Leave the eggs undisturbed for approximately 1 minute so they begin to set.

Step 6: Partially scramble

Use a spoon or spatula to break the yolks. Briefly and gently stir the eggs into the tomatoes.

For classic Menemen Turkish Egg Scramble, avoid completely mixing everything together. Partial stirring leaves attractive swirls of white and yolk throughout the tomato mixture.

Step 7: Finish cooking

Continue cooking until the eggs reach your preferred consistency.

For a traditional menemen texture, cook until the eggs are just barely set and remain soft and moist. The egg cooking stage generally takes approximately 3–4 minutes total, depending on your pan and heat.

For food safety, cook eggs to the level of doneness appropriate for the eggs you are using and anyone you are serving.

Step 8: Garnish and serve

Remove the pan from the heat and serve immediately.

Top with sliced chives, chopped parsley, crumbled halal-suitable feta, sliced avocado, or a combination of your favorites.

Serve warm with crusty sliced bread for dipping.