You will truly love this Turkish breakfast dish if you love egg omelet. The vegetables are sautéed in butter and cooked in a gentle simmer, and then the scrambled eggs are poured into the vegetable mixture without stirring until cooked. For added flavor, add extra butter to the menemen before serving.
Servings: 1 menemen (serves 2)
4 tablespoon butter
- finely chopped large onion 2 large diced ripe tomatoes 2 sweet red peppers
2 sweet green peppers or 1 hot chili pepper
1 teaspoon salt
1/2 teaspoon black pepper
6 eggs Optional:
1 teaspoon hot red pepper flakes
Remove skin of tomatoes and cut into dice, reserve the juice. Remove seeds of peppers and cut into dice.
Melt 4 tablespoons of butter in a large pan and sauté the onion until transparent and tender.
Add the diced tomatoes, diced peppers, salt and black pepper. Stir to combine well and bring to a boil.
Cover and simmer on low heat until the vegetables are softened and their juices release naturally. Remove cover and gently simmer until the liquid has nearly evaporated.
Scramble the eggs in a bowl and sprinkle with salt. Pour the egg into the center of the vegetable mixture.
Avoid stirring the mixture until the eggs scatter throughout the vegetables naturally. Cook until the eggs are set and cooked. Cover the pan if the eggs are still raw.
Remove menemen from heat when fully cooked, but still juicy. Drizzle extra melted butter on top of menemen if desired.
Nutritional Information: 557 calorie; 40 g fat (20 g saturated fat); 686 mg
cholesterol; 1423 mg sodium; 26 g carbohydrate; 7 g dietary fiber; 25 g protein.