AI illustration

Menemen — eggs with peppers and tomato

Why it worksMenemen eggs should stay soft and creamy. Cook them too long and they turn rubbery.

Ingredients

• 4 eggs
• 320 g bell pepper
• 300 g tomatoes
• 100 g onions
• 3 g paprika
• 25 ml olive oil
• 200 g bread

Method

1. Slice the peppers and onion thinly. Heat the olive oil in a frying pan on medium-low heat. Cook them for 10 minutes, until very soft. Add the paprika and stir for 30 seconds.
2. Chop the tomatoes and add them. Cook for 5 minutes, until they break down into a loose sauce. Add salt.
3. Turn the heat to low. Crack the eggs into the pan. Stir gently and slowly for 2–3 minutes, until the eggs are just set but still soft.
4. Eat straight from the pan with bread.

A portion: about 620 kcal · 25 g protein · 64 g carbs · 27 g fat