House recipe
🍳 Menemen with green peppers
Turkish breakfast eggs, softly scrambled into a tomato and pepper sauce and eaten straight from the pan with bread.
Allergens. Contains: Eggs, Gluten. May contain, depending on the brands you buy: Milk, Eggs, Sesame, Soy, Lupin.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 eggs
- 4 tomatoes, ripe, grated or finely chopped
- 2 fresh green chilli, mild, sliced
- 1 bell pepper, green, diced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tsp chilli flakes
- small handful flat-leaf parsley, chopped
- Salt, to taste
- Black pepper, to taste
- ½ loaf turkish flatbread, to serve
Method
- Heat the oil in a medium frying pan and cook the onion, pepper and chilli over medium heat for 6 minutes until soft.
- Add the tomatoes, chilli flakes and a pinch of salt. Let it bubble for about 8 minutes until thick and jammy.
- Lightly beat the eggs with a little salt and pepper. Turn the heat to low and pour them in.
- Stir slowly and only now and then, so the eggs set into large soft curds. Take it off the heat while it still looks slightly wet.
- Scatter with parsley and serve in the pan with warm bread for dipping.