Menemen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 150
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 140 milligrams
- Sodium
- 329 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 6 grams
- Total: 20 min
- Active: 20 min
Ingredients
2 tablespoons olive oil
1 Italian sweet pepper, such as cubanelle, diced
4 large tomatoes (about 1 1/2 pounds), diced (see Cook's Note)
3 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, optional
Warm bread, for serving
Directions
- Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
- Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.
Cook’s Note
You can use 1 can (15 ounces) crushed tomatoes in place of fresh tomatoes.