Try this recipe for a full Turkish breakfast, then check out our Turkish eggs, Turkish manti and more Turkish-style recipes. For another great eggy breakfast recipe try our French-style piperade.

Learn about Turkish coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing. Now learn how to cook like a local from Turkey.


  • 75g mixed olives, pitted
  • 2-3 tomatoes, diced
  • 1/2 cucumber, diced
  • 2 tsp dried oregano
  • olive oil


  • 1 onion, thinly sliced
  • 1 red pepper, halved horizontally and cut into strips
  • 3 tomatoes, diced
  • 25g butter
  • 6 eggs, beaten


  • STEP 1

    Mix together the olives, tomatoes and cucumber with the dried oregano, some olive oil and seasoning. Decant into a serving bowl. Arrange the feta, cream, jam and honey in little serving bowls.

  • STEP 2

    To make the menemen, heat a large frying pan over a medium heat with a splash of olive oil, add the onion and fry for 10 minutes until soft and golden. Add the red pepper and fry for 5 minutes until soft and slightly golden at the edges. Add the tomatoes and cook for a couple of minutes until soft. Stir through the butter.

  • STEP 3

    Gently fold the eggs into the onion and pepper mixture. Continue to gently fold until just set and serve with warmed flatbreads (make sure they're gluten-free if you're following a gluten-free diet) and black tea.


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