VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Menemen
The Turkish breakfast standard: sweet green peppers softened in butter, grated ripe tomato cooked down to a jammy sauce, then eggs stirred through just until barely set. Eaten straight from the pan with plenty of bread.
Instructions
- Halve 2 very ripe tomatoes across the equator and grate the cut faces on the coarse side of a box grater into a bowl, discarding the flat skins. You want pulp and juice, not chunks.
- Slit 1 Turkish green pepper lengthways, scrape out the seeds and cut it into 5 mm rings. If using onion, chop 0.5 small onion finely.
- Melt 12 g butter in a small heavy pan or sahan over medium heat. Add the onion, if using, and soften for 2 minutes without colouring, then add the pepper rings and cook 4-5 minutes more until floppy and sweet-smelling.
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467kcal
21gprotein
50gcarbs
22gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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