Turkish menemen

Name: Turkish menemen
Ingredients: 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 30 ml oil; 3 scallions; 4 large tomatoes; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 eggs

Salad - Turkish menemen by Floriana M. - Recipia

For Turkish menemen, cook the tomatoes covered for 15 minutes, then leave the eggs under the lid until set. The peppers, scallions and tomatoes soften, and a little vegetable sauce remains in the pan. I like the peppers cut into finger-sized strips, not too thin. Prep: 15 minutes. Cook: 33 minutes. Total time: 48 minutes. Serves: 4. About 180 kcal and 9 g protein per serving.

Ingredients

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
30 ml oil
3 scallions
4 large tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
4 eggs

Preparation

1. Wash the peppers, cut them in half and remove the stems, seeds and ribs. Cut them into strips. Wash the scallions and slice them into rounds, then wash the tomatoes, remove the stems and slice them thinly. 2. Heat 30 ml of oil in a nonstick pan over medium heat. Add the peppers and scallions and cook for 12 minutes, stirring now and then, until softened. 3. Add the tomatoes to the pan and stir gently. Sprinkle with 3/4 teaspoon of salt and 1/2 teaspoon of pepper, cover with a lid and cook for 15 minutes over medium heat. 4. Crack the eggs over the vegetables and sprinkle with 1/4 teaspoon of salt. Cover the pan and cook for 6 minutes, until the whites are set.

Notes

I serve it with fresh bread and leave the bread next to the pan, not just on the plate. Store any leftovers in a sealed container in the fridge for up to 3 days; after reheating, the eggs are firmer than when they have just come out of the pan. You can replace the yellow pepper with another red one of a similar size; keep three peppers in the pan altogether. Meaty, ripe but still firm tomatoes make a thicker sauce than very juicy ones. Choose firm peppers without soft spots, since softened ones break more easily when you stir them. You can also use the green part of the scallions, sliced into rounds; it stays visible among the vegetables.