Menemen

A classic Turkish breakfast of tomatoes and green peppers cooked down in their own juices, with softly set eggs; eaten hot straight from the pan.

Ingredients

• 800 g tomatoes (peeled and diced)
• 300 g green peppers
• 350 g eggs (about 6)
• 30 g (2 tbsp) butter
• 30 g (2 tbsp) olive oil
• 6 g (1 tsp) salt
• 2 g (1 tsp) red pepper flakes

Instructions

1. 1

   Stem and seed the peppers and slice them into thin rings; peel the tomatoes and cut them into small dice.

2. 2

   Melt the butter with the olive oil in a large skillet over medium heat, add the peppers and cook for 5-6 minutes until soft.

3. 3

   Add the tomatoes and salt; cook over medium heat for 10-12 minutes, stirring now and then, until the tomatoes release their juice and the sauce thickens.

4. 4

   Lightly beat the eggs in a bowl, pour them into the pan and cook over low heat for 2-3 minutes, stirring gently, until just set but still soft.

5. 5

   Sprinkle with the red pepper flakes, take off the heat and serve hot right away.

Nutrition

Per serving