Malzemeler
-
2 eggs
-
3 tablespoons grated tomato (from summer-preserved tomato purée) (60g)
-
4 green chili peppers
-
¼ yellow bell pepper
-
60g low-fat curd cheese
-
A pinch of parsley
-
2 walnuts
-
5–6 black peppercorns
-
½ teaspoon salt
-
1 teaspoon Livvy olive oil (5g)
Tarifler
-
Finely chop the green chili and yellow bell peppers—about 1 cm in length is ideal.
-
Sauté the peppers in olive oil until slightly softened.
-
Add the tomato purée and sauté briefly.
-
Lower the heat to the minimum, then add salt and pepper.
-
Gently crack the eggs over the menemen mixture without breaking the yolks.
-
Use a spoon or spatula to create a small well underneath each egg to ensure the yolk touches the pan—keep the heat very low.
-
Let it cook slowly without covering or stirring!
-
Once the egg whites are fully set and cooked, your menemen is ready. The yolks should remain runny.
-
Turn off the heat. Avoid transferring to a plate, as it may break the yolks—serve directly from the pan if possible.
-
Top with cubed curd cheese, chopped parsley, and finally the walnuts (chopped finely with a knife, not crushed into powder).
