If you want to make a variety of family breakfasts and are tired of the usual scrambled eggs, Menemen is a good way to do it. This omelet with an interesting name – a traditional Turkish dish.
Its main feature is that the vegetables in it much more than the eggs. It turns out not only delicious, but also nutritious and filling.
Eggs can be left whole, but you can pre-beat with a fork or whisk. But, as a rule, if Sochi is preparing for a few people, with whole eggs its easier to apply, dividing into portions.
Menemen is served together with freshly baked bread, dip it in the egg-vegetable mixture.
eggs – 2 PCs.
sweet pepper – 1 PC.
tomatoes (medium) – 3 PCs.
onion – 1 PC.;
butter – 25 g
sunflower oil – 25 g
salt – to taste
spices – to taste
greens – on request.
1. Melt in pan the butter, add the sunflower.
2. Cut onions into cubes and sauté on medium heat until Golden brown.
3. Rinse the pepper and remove the seeds, cut into small cubes, add to the onions and sauté in a pan until soft, about 3-4 minutes.
4. Tomatoes wash, remove peel and finely chop. Place them in a pan, bring to a boil, reduce heat to low and simmer, covered, until the amount of liquid in the pan is reduced by half (6-8 minutes). If the tomatoes are not very ripe or do not have a rich taste, you can also add 1 tbsp of tomato paste.
5. Then add salt to taste and spices.
6. Add the eggs into the pan and immediately stir. Simmer on low heat, stirring, for 1-2 minutes.
It is important that the mixture at the time of the fire off the wet, slightly watery. Sometimes the eggs are not fried with vegetables, and adding to the pan, immediately turn off the fire. As the sauce is hot, then a few minutes under the lid of the eggs in any case to cook on the residual heat of the pan.
Serve Menemen hot, previously sprinkled with chopped greens.