Menemen (Turkish Scrambled Eggs) with Chickpeas

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  15 minutes Cook Time:  15 minutes

Menemen (Turkish Scrambled Eggs) with Chickpeas

A deliciously different, protein-packed breakfast. It’s great alongside flatbreads and some briny cheese, or since the dish is dairy free, try it with a hot and spicy sausage to wake up your taste buds.


1 cup cooked chickpeas, or canned chickpeas, drained

¼ cup olive oil, divided

2 teaspoons kosher salt, divided

2 teaspoons ground Urfa pepper

2 teaspoons ground Marash pepper

1 small onion, peeled and cut into ½ inch–wide slices (about ¾ cup)

4 medium cubanelle or thin pale green peppers, stemmed, seeded, and cut into ½ inch–wide slices

½ cup diced canned tomatoes or 1 large fresh tomato, peeled and seeded

¼ cup jarred Turkish peppers (optional)

4 sprigs thyme, leaves only (about 1 teaspoon fresh, ½ teaspoon if using dried, see Kitchen Tip)

8 eggs, lightly beaten


  1. Preheat the oven to 365ºF. Line a rimmed baking sheet with parchment paper or a Silpat. Combine the chickpeas, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon Urfa pepper, and 1 teaspoon Marash pepper in a medium bowl and stir to coat. Pour the chickpeas onto the prepared pan and bake for 8 to 10 minutes, until they begin to toast and form a crust.
  2. While the chickpeas bake, heat a wide saucepan over high heat. Add the remaining 3 tablespoons oil to the pan and heat until it shimmers. Add the onions and cook, stirring, for 3 to 5 minutes, until translucent. Add the cubanelle peppers and cook, stirring, for 4 to 5 minutes, until softened.  Add the tomatoes and jarred pepper, if using, the remaining teaspoon salt, and the thyme, and stir. Reduce the heat to a simmer.
  3. Add the hot chickpeas to the saucepan and stir well to combine, gently mashing some of them. Add the eggs and cook without stirring for 1 minute. Then stir gently to make scrambled eggs. Serve as soon as the eggs are set to your desired doneness.

Kitchen Tips

To remove the leaves from a sprig of fresh thyme, hold the sprig (or a few) at the top with one hand, and with the other hand, grasp the stem with your thumb and forefinger and gently slide your fingers down the stem. The leaves will be pushed against the direction they grow in, and will come off easily.

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