Written for one request, published for everyone
Menemen with feta and toast
Soft-scrambled eggs cooked into green pepper and tomato, finished with crumbled feta and parsley.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Turkish
Per serving · estimated
- Energy
- 525 kcal
- Protein
- 24 g
- Fat
- 32 g
- Carbs
- 35 g
Method
Step 1 of 10
Deseed the pepper and cut it into thin strips.
Green pepper
Step 2 of 10
Dice the tomatoes, keeping their juice.
Ripe tomatoes
Step 3 of 10
Warm the olive oil in a wide frying pan over medium heat.
Olive oil
Step 4 of 10
Fry the pepper strips with a pinch of salt until soft, about 5 minutes.
- Green pepper
Salt
Step 5 of 10
Add the tomatoes and chilli flakes and cook until the juices have mostly cooked away, about 6 minutes.
- Ripe tomatoes
Chilli flakes
Step 6 of 10
Beat the eggs in a bowl with salt and black pepper.
Eggs- Salt
Black pepper
Step 7 of 10
Lower the heat, pour in the eggs and push them through the vegetables in slow folds.
- Eggs
Step 8 of 10
Cook until the eggs are softly set and reach 71 °C, then take the pan off the heat.
- Eggs
What ‘ready’ looks like Step 9 of 10
Crumble the feta over the top and scatter with chopped parsley.
Feta
Parsley
Step 10 of 10
Slice and toast the bread, and serve it alongside straight from the pan.
Crusty bread
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.