Turkish · Breakfast
Scrambled Eggs with Tomato and Pepper
Turkish-style scrambled eggs cooked with sautéed onion, green pepper, and tomato in olive oil, seasoned with salt, black pepper, and chili flakes. Known as menemen, it is soft-set and slightly juicy from the tomato, served hot with crusty bread.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
389Calories
19.5gProtein
27.4gFat
19.2gCarbs
7.8gSugar
3.1gFiber
541mgSodium
567mgChol
6.2gSat Fat
632mgPotassium
135mgCalcium
4.2mgIron
1.7mcgVitamin B12
67mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Chop the onion, green pepper, and tomato. Crack the eggs into a bowl without beating.
2
Heat the olive oil in a small skillet over medium heat. Add the onion and green pepper, cooking for 4 minutes, stirring often, until the onion turns translucent.
3
Add the tomato and chili flakes to the skillet. Cook over medium heat for 3 minutes until the tomato breaks down into a loose sauce.
4
Pour the eggs directly into the skillet, season with salt and black pepper, and stir gently over medium-low heat for 2 minutes until softly set.
5
Plate
Spoon the menemen onto a plate and serve hot with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tbsp2 tbsp olive oil
- 11 small onion (120g)
- 11 small green bell pepper (40g)
- 22 small tomato (180g)
- 1/2 tsp1/2 tsp chili flakes
- salt, to taste
- black pepper, to taste
- 2 slice2 slice crusty bread, to serve (30g)
