Turkish · Brunch
Eggs with Chicken and Peppers
Turkish-style menemen built from scrambled eggs cooked with shredded chicken, sautéed green pepper, onion, and tomato, spiked with paprika and a little chili flake. Simmered until the tomato breaks down into a loose, saucy base, then finished with parsley and served straight from the skillet.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
428Calories
37.2gProtein
23.5gFat
18.9gCarbs
6.5gSugar
3.7gFiber
725mgSodium
455mgChol
5.4gSat Fat
795mgPotassium
98mgCalcium
3.8mgIron
0.8mcgVitamin B12
71mgVitamin C
low-carb
low-calorie
protein-rich
mediterranean
hidden-gems
weekend-brunch
Instructions
1
Prep
dice the green bell pepper, tomato, and onion; shred the cooked chicken breast into bite-sized pieces.
2
Heat the olive oil in a small skillet over medium heat and cook the onion and green bell pepper for 4 minutes until softened and translucent.
3
Add the diced tomato, paprika, and chili flakes to the skillet and simmer over medium heat for 3 minutes until the tomato breaks down into sauce.
4
Whisk the eggs in a small bowl with salt and black pepper until just combined, then pour into the skillet, folding gently over medium-low heat for 2 minutes until softly set. Stir in the shredded chicken to warm through.
5
Plate
scatter parsley over the top and serve immediately from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, cooked
- 44 large eggs
- 22 green bell pepper
- 22 small tomato
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
