Menemen (Turkish Scrambled Eggs)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a medium non-stick pan or skillet over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and green bell pepper to the pan and sauté for 5-7 minutes until softened.

   Ca. 6 min.

   Kokkens note: Stir occasionally to prevent sticking.

3. 3

   Stir in the ripe tomato, salt, black pepper, and red pepper flakes.

   Ca. 1 min.

4. 4

   Reduce the heat to low, cover the pan, and simmer for 5-7 minutes until the tomatoes have broken down and a sauce has formed.

   Ca. 6 min.

   Kokkens note: The vegetables should be very soft at this stage.

5. 5

   Create small wells in the tomato mixture with the back of a spoon.

6. 6

   Crack the eggs directly into the wells.

7. 7

   Cover the pan again and cook for 3-5 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

   Ca. 4 min.

   Kokkens note: For firmer yolks, cook for an additional minute or two.

8. 8

   Garnish with fresh parsley, if using, and serve immediately straight from the pan with crusty bread.

   Kokkens note: Traditionally, menemen is eaten by dipping bread directly into the pan.