Turkish · Brunch
Baked Eggs in Tomato Stew
Turkish menemen-style baked eggs simmered in a garlicky tomato and bell pepper stew, seasoned with cumin, smoked paprika, and chili flakes, finished with fresh parsley and crumbled feta, served bubbling hot with crusty bread.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
441Calories
20.2gProtein
25.1gFat
33.7gCarbs
9.8gSugar
5.9gFiber
780mgSodium
427mgChol
7.5gSat Fat
910mgPotassium
210mgCalcium
3.8mgIron
1.3mcgVitamin B12
68mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Chop the tomato and bell pepper, dice the onion, mince the garlic, and chop the parsley, setting each aside.
2
Sweat
Heat olive oil in a small skillet over medium heat. Add onion and bell pepper, cooking 4 minutes until softened.
3
Bloom
Stir in garlic, cumin, smoked paprika, and chili powder, cooking 30 seconds until fragrant and spices toast.
4
Simmer
Add tomato and salt, simmering over medium-low heat 10 minutes until sauce thickens and breaks down.
5
Poach
Make two wells in the sauce, crack eggs into them, cover skillet, and poach over low heat 4 minutes until whites set.
6
Plate
Transfer stew to a plate, scatter feta and parsley over eggs, and serve with toasted sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 medium eggs (220g)
- 2 cup480g tomato
- 1 cup150g red bell pepper
- 1/2 cup100g onion
- 4 cloves4 cloves garlic
- 2 tbsp28g olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 1/2 tsp1/2 tsp chili-powder
- salt, to taste
- 2 tbsp8g parsley
- 2 tbsp30g feta
- 2 slice60g sourdough
