Turkish Menemen

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Eggs - Tomatoes - Green peppers - Olive oil - Butter - Salt - Black pepper

Ingredients

• 4 large fresh eggs • 3 medium ripe tomatoes, finely diced or grated • 2 green bell peppers, finely chopped • 2 tablespoons olive oil • 1 tablespoon butter • Salt (to taste) • 1/2 teaspoon freshly ground black pepper • Optional: A pinch of red pepper flakes or grated kashar cheese

Recipe Details & Quick Facts

• Prep Time: 10 minutes • Cook Time: 15 minutes • Servings: 2 - 3 portions • Cost Level: Budget-Friendly

Step-by-Step Instructions

Step 1: Heat the olive oil and butter in a wide skillet or pan over medium heat. Add the chopped green peppers and sauté for 3-4 minutes until they soften and start to blister slightly.

Step 2: Add the diced or grated tomatoes into the pan. Stir well and cook over medium-low heat until the tomatoes release their juices and break down into a rich, thick sauce (about 6-8 minutes).

Step 3: Season the tomato and pepper mixture with salt and black pepper, stirring gently to combine all the flavors.

Step 4: Crack the eggs directly into the pan. You can either leave the yolks whole for a traditional look or lightly scramble them into the sauce using a wooden spoon, depending on your preference.

Step 5: Let the eggs cook gently on low heat for 2-3 minutes until the whites are fully set but the yolks remain soft and creamy.

Step 6: Remove from heat immediately so the eggs do not overcook.

Chef's Closing Tip

Serve piping hot straight from the pan, accompanied by plenty of crusty fresh bread to dip into the rich, savory tomato and egg sauce. Enjoy your meal!