A recipe from Gemo
Menemen
A Turkish breakfast skillet of juicy tomatoes, green peppers, and softly set eggs cooked with olive oil and butter, served hot with bread for scooping.
Method
- 01
Heat 2 tablespoons olive oil and 20 g butter in a wide skillet over medium heat. Add the 2 green peppers and cook, stirring often, until softened but not browned, about 4 minutes.
⏱ 4 min
- 02
Add 500 g tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Cook until the tomatoes collapse into a loose sauce and some of the watery juice evaporates, 7 to 9 minutes.
⏱ 8 min
- 03
Lower the heat. Pour in 4 beaten eggs and stir gently through the tomato mixture so the eggs form soft curds rather than drying out.
⏱ 2 min
- 04
Remove the skillet from the heat while the eggs are still glossy and softly set. Sprinkle with parsley if using and serve immediately with warm pita for scooping.
Nutrition
