Menemen
Immagine generata dall'IA
Vegetariano Senza glutine Turkish

Menemen

A Turkish breakfast classic of soft-scrambled eggs simmered with ripe tomatoes, sweet green peppers, and butter. Served straight from the skillet with plenty of bread for dipping.

30 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Melt 20 g of the butter with the olive oil in a 26 cm skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until translucent and lightly golden at the edges.
2
Add the sliced green pepper and cook for 5 to 6 minutes, stirring occasionally, until softened and fragrant but not browned.
3
Stir in the tomatoes and half the salt. Simmer uncovered for 7 to 9 minutes, stirring occasionally, until the tomatoes have collapsed into a thick, spoonable sauce with little free liquid.
Tomatoes and green peppers reducing into a glossy sauce in a skillet. Immagine generata dall'IA
4
Beat the eggs with the remaining salt and the black pepper. Lower the skillet heat to medium-low, pour in the eggs, and stir slowly with a spatula, sweeping across the bottom every few seconds.
5
Cook for 2 to 3 minutes, folding rather than vigorously scrambling, until the eggs form soft, moist curds and reach at least 74°C. Remove from the heat while they still look slightly glossy.
Soft glossy egg curds folded through tomato and green pepper sauce. Immagine generata dall'IA
6
Dot with the remaining 10 g butter and let it melt for 1 minute. Serve immediately in the skillet with crusty bread.

Perché questa ricetta funziona

Cooking the peppers until tender builds a sweet, savory base, while the tomatoes create a lightly reduced sauce that coats the eggs without overwhelming their soft curds. Finishing with butter adds roundness and sheen.

Conservazione e riscaldamento

Come conservarla

Refrigerate leftovers in a covered container for up to 2 days. Cool within 2 hours of cooking.

Come riscaldarla

Reheat gently in a covered skillet over low heat, stirring occasionally, until hot throughout; avoid high heat, which makes the eggs rubbery.

Nutrizione / porzione

276kcal
14,78 gproteine
11,58 gcarboidrati
19,51 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 20 ago 2026 · aggiornata il 21 ago 2026