Turkish Scrambled Eggs

This is another recipe from the book Ozlem’s Turkish Table. Whilst not a bbq book the recipes can easily be done on the BBQ.
Menemen is a turkish scrambled eggs with vegetables which is popular in many Turkish households as a weekend breakfast.
I cooked this a few weeks ago as part of a COVID 19 lockdown bbq competition and served it in a bacon weave basket with a bloody mary, it would be just as nice served on sourdough toast

Turkish Scrambled Eggs

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield2 - 3 Servings


  • 4 eggs
  • 1/2 green pepper
  • 1 spring onion
  • 2 medium ripe tomatoes finely diced
  • 1 tbs olive oil
  • 60 gms feta crumbled
  • 1tsp turkish red pepper flakes of chilli flakes
  • salt and ground black pepper
  • Bread to Serve



Light the BBQ and set a cool fire zone with a few coals


Crack eggs into bowl and lightly beat, add feta and combine


Add olive oil into pan and heat.


Stir in the green peppers and cook for a couple of minutes.


Add the spring onions, tomatoes and red pepper flakes and mix well.


Pour in the eggs and scramble over a medium heat until the are just done but retain some moisture.


Season with salt and pepper.


Serve with crusty sourdough or pita bread.

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Turkish Scrambled Eggs

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Ozlem Warrens book ‘Ozlems Turkish Table’ is available from all good bookshops.
OURMAND World Cookbook Awards WINNER and BEST IN THE WORLD, Heritage: Turkey. Foreword Indies Awards (USA, International) HONORABLE Mention for Cooking.

ISBN-10: 1912031949
ISBN-13: 978-1912031948