Recipe: Menemen [edit]

Other Names: Eggs With Tomatoes & Green Peppers

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Edited by: Mediterranean Turkish Cook, Shirley, Raisin Toast, The Duo Dishes, raquel nilson, Sudha, Seth Knight, Barnaby Dorfman, Brandon Low, Jessica

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Wikipedia

Menemen (Μαινεμένη in Greek) is a district of Turkey's İzmir Province as well as the district's central town. It is situated at a distance of 33 km from İzmir center (Konak) on a fertile plain which is made up of the alluvial soil carried by the Gediz River (Hermos) for many centuries from the Anatolian inland to the Aegean shores. It is on the main road to other districts of İzmir which are lined up in the north. Menemen is known throughout Turkey for its earthenware pottery products and its economy is increasingly based on its developing and activities rebounding from the adjacent İzmir metropolitan area.

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Yield: 4

[edit] Ingredients

4	large eggs
1	long green pepper or cubanelle pepper, chopped
3	small ripe tomatoes, peeled and diced
1	tablespoon olive oil
½	teaspoons freshly ground black pepper
	Pinch of salt

[edit] Preparation

Step 1

Sautee the green peppers in olive oil in a non-stick pan for a few minutes. Add the tomatoes. Cover the pan so that the juices of the tomatoes stay in the pan. Stir occasionally. In five minutes, the tomatoes should be soft. Separately, beat the eggs in a bowl with some salt. You can adjust the salt to your liking. Then slowly pour the beaten eggs in the pan with the tomatoes and peppers and stir gently until the eggs get mixed with the tomatoes and peppers. Put heat on low and cover for a few minutes until the texture of the eggs on top should look soft. Sprinkle some freshly ground black pepper and enjoy for breakfast.