Breakfast · 18 min · middle-eastern

Menemen (Turkish Tomato Eggs)

Weeknight-friendly Middle Eastern cooking: Menemen (Turkish Tomato Eggs) comes together in 18 minutes with eggs, crushed tomatoes, and not much else. The macros do the talking: 18g protein, 14g carbs, and 23g fat in every 330-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 1 cup Crushed tomatoes
• 1 Green pepper
• 2 tbsp Olive oil
• 1/2 tsp Aleppo pepper

Steps

1. Heat the olive oil in a large skillet over medium heat; add the diced green pepper and cook for 3-4 minutes, until softened and lightly golden at the edges.
2. Pour in the crushed tomatoes and simmer for 6 minutes, stirring occasionally, until the sauce is slightly thickened and you can see the oil beginning to separate at the edges.
3. Crack the 4 eggs directly into the sauce, spacing them apart, and cover the skillet with a lid.
4. Cook for 3-4 minutes, until the whites are fully set — jiggle the pan; if the whites still wobble, give them another minute.
5. Tip: aim for whites that are opaque all the way through with yolks that are just barely runny; carryover heat will set them a touch more.
6. Finish with a sprinkle of Aleppo pepper and a thin thread of olive oil.
7. Serve right in the skillet with bread for scooping.

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