Turkish scrambled eggs with tomato, capsicum and chilli

Give your brekkie some kick!

If scrambled eggs are a weekly go-to and you fancy mixing things up, try adding a touch of warmth with this recipe for Menemen – traditional Turkish scrambled eggs with capsicum, tomato and chilli. A delicious way to start the day, serve with buttered toast for a filling winter breakfast or simple midweek dinner.

Serves: 2


  • 2 tablespoons olive oil
  • One brown onion, diced
  • 450g green capsicum – around 2 medium capsicums
  • ½ teaspoon salt
  • ½ teaspoon sweet paprika
  • ½ red chilli flakes
  • ½ teaspoon dried oregano
  • Splash of water
  • 400g can chopped tomatoes
  • 6 Yallamundi Organic Large Free-Range Eggs
  • Salt and pepper to season
  • Zaatar, chopped parsley and pomegranate seeds to serve.


  1. Heat a large frying pan over medium heat. Drizzle with olive oil and fry the onion for 4-5 minutes until lightly golden.

  2. Add in the capsicum and spices and cook, stirring frequently, adding a splash of water halfway through to prevent the spices from burning, until the capsicum has softened slightly – around 5 minutes.

  3. Add in the can of chopped tomatoes and cook for 3-4 minutes until the tomatoes are hot.

  4. In a small bowl, beat together the eggs with salt and pepper to season.

  5. Tip the eggs into the hot vegetable mixture and stir over low heat until the mixture is creamy and the eggs are just set and incorporated throughout.

  6. Sprinkle with some zaatar, chopped parsley and fresh pomegranate seeds and serve hot with buttered toast.