Menemen eggs

Menemen eggs

By
From
Turkish Flavours
Serves
2
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
125ml extra-virgin olive oil
1 onion, finely diced
1kg tomatoes, peeled and diced
1 green capsicum, cut into 1 cm cubes
1 green chilli, finely chopped
pinch sugar
sea salt
freshly cracked black pepper
4 eggs

Method

  1. Heat the olive oil in a large saucepan. Fry the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the tomato, capsicum and chilli and cook over low heat for 45 minutes, or until the tomatoes are soft. Add the sugar and season to taste with sea salt and black pepper.
  2. Spoon half the tomato mixture into a large frying pan, then gently crack the eggs into the pan. Cover and cook over low heat until the egg whites are cooked through but the yolks are still soft, about 5 minutes. Serve immediately.

Note

  • Refrigerate the remaining tomato sauce for a few days. Gently reheat the sauce in the frying pan before adding the eggs.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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