Photograph of the finished Menemen

Middle East · Trứng đánh xào cà chua ớt Menemen

Menemen

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 12
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Espelette chilli powder Espelette chilli powder 0.3 oz
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Bread Bread 11.3 oz
  • Photograph of Feta cheese Feta cheese 4.2 oz

Method

  1. 1 Sauté sliced green bell peppers in butter for 5 minutes until softened but not mushy.
  2. 2 Peel the tomatoes, chop them, and sauté them for 10 minutes until the liquid evaporates and they turn dark in color.
  3. 3 Beat the eggs until completely smooth, then pour into the pan — menemen is for beating the eggs until smooth, unlike shakshuka which leaves the yolks intact.
  4. 4 Stir slowly with a wooden spoon for 90 seconds, then turn off the heat when the eggs are still glossy and runny.
  5. 5 Sprinkle with crumbled feta cheese, espette peppers, and parsley, and serve immediately with bread.
Start cooking