Menemen

A filling egg preparation that's fairly low calorie. Saves as leftovers really well.

Ingredients Directions

  • 2 tbsp. olive oil
  • 1 medium yellow onion chopped
  • 1 green bell pepper (or Anaheim, Poblano, etc.), chopped
  • Kosher salt
  • 2 tomatoes (or 1 can)
  • 3 tablespoons tomato paste
  • Black pepper
  • 1/2 tsp dried oregano
  • 1 tsp Aleppo pepper
  • 4 large eggs, beaten
  • 1 pinch red pepper flakes, to taste

  1. In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
  2. Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
  3. Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
  4. Finish with a little extra virgin olive oil, Aleppo pepper and/or crushed red pepper flakes, to taste.

Original Recipe

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recipes/menemen.txt · Last modified: 2021/10/09 12:34 by phook

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