Menemen

• servings: 2 servings
• total time: 25 minutes

Ingredients

3 tablespoons (45ml) extra-virgin olive oil

1/2 teaspoon (1g) hot paprika (see note)

1/4 teaspoon dried oregano (optional)

1 small onion, finely diced (about 3/4 cup; 39g)

3/4 cup (90g) finely diced shishito, Padrón, or Chinese green long pepper

Kosher salt and freshly ground black pepper

1/2 cup (100g) chopped peeled ripe fresh tomatoes or drained canned tomatoes

4 eggs (200g), lightly beaten

Minced fresh chives, for garnish (optional; see note)

Directions

In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

Nutrition

• Serving Size: Serves 2
• Calories: 355 kcal
• Total Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 372 mg
• Sodium: 516 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 14 g