Recipe
Menemen
Turkey's favourite breakfast: eggs barely set in a silky sauce of grated tomatoes and mild green peppers, eaten straight from the pan with plenty of bread.
- Preparation
- 8 minutes
- Cooking
- 12 minutes
- Total time
- 20 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 393 kcal
- Protein
- 15.5 g
- Carbohydrates
- 10 g
- Fat
- 32.5 g
Ingredients
- Eggs4 kom
- Ripe tomatoes400 g
- Mild green peppers2 kom
- Olive oil2 žlica
- Butter20 g
- Pul biber (Turkish chili flakes)1 žličica
- Saltpo ukusu
Instructions
- 1
Halve the tomatoes and grate them on the coarse side of a box grater, cut side first — discard the skins.
- 2
Warm the olive oil and butter in a wide pan over medium heat and cook the chopped peppers until soft, about 4 minutes.
- 3
Add the grated tomatoes, salt and pul biber. Simmer until the sauce thickens and no longer looks watery, 6–8 minutes.
- 4
Crack the eggs straight into the sauce and stir gently once or twice — streaks of white and yolk should stay visible.
- 5
Cook just until the whites turn opaque but the eggs are still soft and creamy, about 2 minutes.
- 6
Serve immediately, straight from the pan, with fresh bread for scooping.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
