Dinners
Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions,
2 servings
portionen25 minutes
gesamtzeitZutaten
3 tablespoons (45ml) extra-virgin olive oil
1/2 teaspoon (1g) hot paprika (see note)
1/4 teaspoon dried oregano (optional)
1 small onion, finely diced (about 3/4 cup; 39g)
3/4 cup (90g) finely diced shishito, Padrón, or Chinese green long pepper
Kosher salt and freshly ground black pepper
1/2 cup (100g) chopped peeled ripe fresh tomatoes or drained canned tomatoes
4 eggs (200g), lightly beaten
Minced fresh chives, for garnish (optional; see note)
Anweisungen
In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.
Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.
Notizen
If you have access to Aleppo or Urfa chilies, you can use them in place of the paprika for a more authentic flavor. Chives are not traditional in this dish, but I often like to add them because eggs and chives were made for each other; you can opt to include or omit them.
Nährwertangaben
Portionsgröße
Serves 2
Kalorien
751 kcal
Gesamtfett
36 g
Gesättigtes Fett
7 g
Ungesättigtes Fett
0 g
Transfett
-
Cholesterin
372 mg
Natrium
643 mg
Gesamtkohlenhydrate
90 g
Ballaststoffe
49 g
Zucker insgesamt
51 g
Eiweiß
36 g
2 servings
portionen25 minutes
gesamtzeit