Turkish Tomatoes Recipes
MENEMEN TURKISH EGGS AND TOMATOES RECIPE
Menemen is a traditional Turkish breakfast recipe made with tomatoes and eggs. Learn how to make it at home with a few ingredients.
Provided by Shadi HasanzadeNemati
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Heat oil in a pan over medium heat.
- Saute onion until translucent. Add in green pepper and cook until soft.
- Add in the tomatoes and cook, stirring occasionally until they are soft and some of the water is evaporated.
- Season with salt and pepper.
- Add the eggs to the tomatoes. Cook and stir occasionally until the eggs are just cooked and mixed with the tomatoes.
- Serve immediately with bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 11 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 246 mg, Sodium 686 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
TURKISH TOMATOES
Make and share this Turkish Tomatoes recipe from Food.com.
Provided by Latchy
Categories Turkish
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C (or 350F).
- Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
- Heat the oil in a pan and saute onions until lightly browned.
- Add tomato pulp and simmer for 5 minutes.
- Stir in eggplant and simmer for 5 minutes until tender.
- Add breadcrumbs, parsley and season to taste.
- Cook, stirring, for 2 minutes.
- Remove pan from heat and beat in cheese.
- Stir in eggs and mix thoroughly.
- Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
- Bake for 30 minutes.
Nutrition Facts : Calories 440.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 131.7, Sodium 278.1, Carbohydrate 42.3, Fiber 14.9, Sugar 19.2, Protein 17
MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)
Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer's market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.
Provided by Joan Nathan
Categories breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
- Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.
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