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Turkish-inspired Poached Eggs in A Skillet (Menemen)

Poached eggs cooked in a flavorful tomato sauce served in the pan at the table, inspired by Turkish cuisine.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Turkish
Keyword: breakfast, brunch recipes
Servings: 2 people



  • 4 large eggs
  • 2 in ripe tomatoes or equivalent crushed or diced tomatoes
  • 2 tbsp tomato paste
  • 1 green pepper
  • 1 onion
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • 1/2 teaspoon red chili powder optional
  • Parsley optional

Garlic Yogurt sauce

  • 1/2 cup Greek yogurt
  • 2-3 tbsp cloves of garlic or 1garlic paste
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sumac powder optional



  • Chop onions and green peppers. Dice the tomatoes and set aside.
  • Heat the oil in a heavy frying pan (like a cast iron). Stir in the onions and pepper. Cook until they begin to soften.
  • Add the tomatoes and tomato paste, mixing well. Add the salt, red chili, and pepper. Cook until the water in the tomatoes reduce, around 3-4 minutes on low-medium heat.
  • Create four pockets in the stew with a spoon. Break the 4 eggs into these pockets.
  • Cook on low until the egg whites are mostly set. The eggs will continue to cook when they're removed from the heat in the tomato sauce.
  • Garnish with parsley, more pepper, and red chili

Yogurt sauce

  • Combine the crushed garlic or garlic sauce paste and lemon juice with the yogurt.
  • Mix well.


  • Serve the Menemen at the table on the pan with the yogurt sauce on the side, accompanied with cucumbers, olives, and bread.


[recipe]• A 6-inch or 8-inch pan like this Lodge Cast Iron Pan is a great size. Make sure it is well seasoned, so the tomatoes don’t stick