Breakfast

Menemen scrambled eggs with peppers

Name: Menemen scrambled eggs with peppers
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 6 Eggs; 4 oz Green peppers; 4 oz Tomatoes; 1 oz Butter; 1 oz Feta; Aleppo pepper flakes, a teaspoon; Flat-leaf parsley, a small handful; Sea salt, to taste

The peppers and tomatoes are cooked right down to a jam before the eggs go anywhere near them, which takes fifteen of the twenty minutes and is the only part that matters.

7gnet carbs

30gfat

21gprotein

380kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs6
Green peppers4 oz
Tomatoes4 oz
Butter1 oz
Feta1 oz
Aleppo pepper flakesa teaspoon
Flat-leaf parsleya small handful
Sea saltto taste

Method

6 steps · 20 minutes

Use long sweet green peppers if you can find them, and cook them slowly in the butter for 10 minutes until they slump.
Grate the tomatoes on a box grater and throw the skins away, then cook that pulp down until it is thick and no longer watery.
Beat the eggs only loosely, so there are still streaks of white. Menemen is not meant to be uniform yellow.
Pour them in and stir slowly from the outside in, over low heat.
Take the pan off while they still look underdone. They set the rest of the way on the way to the table.
Feta crumbled over, Aleppo pepper and parsley on top.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.