Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
- 1
Heat the olive oil in a 10-inch skillet over medium. Add the peppers and cook, stirring, until soft and lightly blistered, about 6 minutes.
- 2
Add the tomatoes, salt, and red pepper flakes. Cook, stirring occasionally, until the tomatoes break down and most of their liquid has cooked away, 8 to 10 minutes.
- 3
Crack the eggs directly into the pan. Let them sit undisturbed for 30 seconds, then stir slowly with a spatula, dragging the eggs through the tomato in loose ribbons.
- 4
Pull the pan off the heat as soon as the eggs are set and no longer runny, about 2 minutes. Scatter the parsley over the top and eat straight from the pan.
Ingredients
- 3 tablespoons olive oil
- 2 green frying peppers, seeded and sliced into thin rings
- 4 ripe tomatoes (about 1 1/4 pounds), peeled and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon Turkish red pepper flakes
- 4 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Heat the olive oil in a 10-inch skillet over medium. Add the peppers and cook, stirring, until soft and lightly blistered, about 6 minutes.
- 2
Add the tomatoes, salt, and red pepper flakes. Cook, stirring occasionally, until the tomatoes break down and most of their liquid has cooked away, 8 to 10 minutes.
- 3
Crack the eggs directly into the pan. Let them sit undisturbed for 30 seconds, then stir slowly with a spatula, dragging the eggs through the tomato in loose ribbons.
- 4
Pull the pan off the heat as soon as the eggs are set and no longer runny, about 2 minutes. Scatter the parsley over the top and eat straight from the pan.