QiMeal
Menemen
Menemen · ready in 26 min · 2 servings · 389 kcal per serving · easy · 8 ingredients
A classic Turkish pan breakfast where ripe tomato and green pepper make a bright stew for eggs folded in just until soft and glossy.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Serves
- 2
- kcal
- 389
- Difficulty
- easy
Ingredients · 2 servings
- 5Egg, beaten
- 400 gTomato, grated
- 120 gGreen pepper, finely chopped
- 80 gOnion, finely chopped
- 1 ½ tbspOlive oil
- 15 gButter
- ¾ tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, knife, cutting board, mixing bowl, grater, wide skillet, wooden spoon, serving spoon, serving plates
Instructions
- Set Up Station
Gather eggs, tomatoes, green pepper, onion, oils, seasoning, a knife, board, bowl, grater, skillet, spoon, and serving plates. · 5 min
What to look for: All ingredients are measured and tools are ready beside the stove.
- Melt The Fat
Heat olive oil and butter in a wide skillet over medium heat until the butter melts and the surface looks glossy. · 2 min
What to look for: The butter is fully melted and lightly foaming.
- Soften The Vegetables
Add onion and green pepper, then cook while stirring until softened and the onion turns translucent, about 5 minutes. · 5 min
What to look for: The pepper is softened and the onion looks glossy and translucent.
- Simmer The Tomato
Add grated tomato, salt, and black pepper, then simmer until the mixture thickens into a juicy stew with some visible oil. · 6 min
What to look for: The tomato is saucy, bright, and thick enough to hold soft trails from the spoon.
- Fold In Eggs
Pour in beaten eggs and gently fold through the tomato mixture, keeping large soft curds and stopping before the eggs look dry. · 3 min
What to look for: The eggs are glossy, softly set, and still slightly loose in the tomato juices.
- Serve While Glossy
Serve immediately from the skillet with the eggs still glossy and softly set, spooning extra tomato juices over each portion. · 1 min
What to look for: Each portion is moist, saucy, and softly curdled.
Nutrition (per serving)
| kcal | 389 |
|---|---|
| Protein | 19 g |
| Carbohydrates | 15 g |
| of which sugars | 9 g |
| Fat | 29 g |
| of which saturated | 9 g |
| Fibre | 4 g |
| Sodium | 979 mg |
Nutri-ScoreB
Allergens
Contains: eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Warm gently in a covered skillet over low heat with a splash of water, stirring only once or twice to avoid drying the eggs.
Ingredient substitutions
Onion
- Green pepper: Use extra green pepper if you prefer a version without onion.
Olive oil
- Butter: Butter gives a richer taste but browns faster.
Butter
- Olive oil: Olive oil removes the milk allergen and keeps the dish lighter.
