Printed September 1, 2026
Menemen Frittata with Za'atar Crust
Turkey's beloved scrambled eggs with peppers and tomatoes graduate to frittata form, crowned with a crispy za'atar-spiced top. It's the difference between a quick weekday breakfast and a weekend centerpiece worthy of your best plates.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 green peppers, diced
- 3 large tomatoes, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 8 large eggs
- 1/2 cup crumbled feta
- 1/4 cup fresh parsley, chopped
- 2 tablespoons za'atar
- 3 tablespoons breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
- Thick yogurt for serving
Preparation
Menemen is Turkey's answer to the universal question: what do you do with eggs, peppers, and tomatoes? Traditionally scrambled in a pan and eaten with bread, this frittata version elevates the humble dish into something that can anchor a weekend brunch, while the za'atar crust adds a Levantine whisper to the Turkish classic.
Creating the Vegetable Base
Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 5 minutes until softened. Add green peppers and cook another 5 minutes. Stir in tomatoes, paprika, cumin, salt, and pepper. Cook for 10 minutes until the mixture thickens and the tomatoes break down. The vegetables should be tender and the liquid mostly evaporated.
Adding Eggs and Cheese
Beat eggs in a large bowl with a pinch of salt. Stir in feta and parsley. Pour the egg mixture over the vegetables in the skillet, using a spatula to ensure even distribution. Cook on the stovetop for 2-3 minutes without stirring, just until the edges begin to set.
The Za'atar Crown
Mix za'atar, breadcrumbs, and melted butter in a small bowl. Sprinkle evenly over the top of the frittata. Transfer the skillet to the oven and bake for 20-25 minutes until the eggs are set in the center and the top is golden and crispy. Let rest for 5 minutes before slicing into wedges. Serve with a dollop of thick yogurt on the side.
