Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers)
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Ingredients
- 6 eggs
- 4 ripe plum tomatoes
- 2 green pepper
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 tsp turkish red pepper flakes (pul biber)
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 12.8 g
- Carbohydrate
- 7.9 g
- of which sugars
- 6.2 g
- Fat
- 15.5 g
- of which saturates
- 3.8 g
- Fibre
- 2.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and cook the onion and green pepper, diced, for 6 minutes until softened.
- 2
Add the ripe plum tomatoes, roughly chopped, and the pul biber, and cook for 8 minutes, stirring, until the tomatoes break down into a thick sauce.
- 3
Crack the eggs directly into the pan and season with salt and black pepper.
- 4
Stir gently with a wooden spoon for 2-3 minutes until the eggs are just set but still a little soft; do not overcook.
- 5
Scatter with the flat-leaf parsley and serve straight from the pan.
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