TURKISH MENEMEN Oct 18 Written By Eleanor Debel https://www.youtube.com/shorts/TOSbDbWiEIUPrintTURKISH MENEMENYield 2-4Prep time10 MinCook time12 MinTotal time22 MinIngredients2 mild green peppers, such as anaheim or hungarian peppers, sliced into ¼ inch rings 2 large tomatoes, cut into ½ inch cubes 2 Tbsp butter 1 Tbsp olive oil 1 tsp kosher salt 1 tsp black pepper 4 eggs ½ cup shredded white cheese of choice (optional)n Pita for ServingInstructionsHeat a large skillet over medium high and add in the butter and olive oil and sliced peppers. Cook, stirring, until the peppers are softened, about 3 minutes. Add in the chopped tomato and continue cooking, smashing the tomatoes gently with a wooden spoon to allow them to release their juices. Season with salt and pepper, cook the vegetables for 5-6 minutes until the tomatoes are breaking down nicely into a saucy consistency and pepper is softened. Crack the eggs into a bowl and season with a little salt. Whisk the eggs vigorously then pour the beaten eggs into the skillet with the tomato and pepper sauce. Reduce the heat to medium and gently stir the egg and tomato mixture to create large curds, similar to making an omelet. Once the eggs begin to set, about 2-3 minutes, remove the pan from the heat and sprinkle on the cheese if using. Serve with pita for dipping and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfasteasyhealthy Eleanor Debel
TURKISH MENEMEN Oct 18 Written By Eleanor Debel https://www.youtube.com/shorts/TOSbDbWiEIUPrintTURKISH MENEMENYield 2-4Prep time10 MinCook time12 MinTotal time22 MinIngredients2 mild green peppers, such as anaheim or hungarian peppers, sliced into ¼ inch rings 2 large tomatoes, cut into ½ inch cubes 2 Tbsp butter 1 Tbsp olive oil 1 tsp kosher salt 1 tsp black pepper 4 eggs ½ cup shredded white cheese of choice (optional)n Pita for ServingInstructionsHeat a large skillet over medium high and add in the butter and olive oil and sliced peppers. Cook, stirring, until the peppers are softened, about 3 minutes. Add in the chopped tomato and continue cooking, smashing the tomatoes gently with a wooden spoon to allow them to release their juices. Season with salt and pepper, cook the vegetables for 5-6 minutes until the tomatoes are breaking down nicely into a saucy consistency and pepper is softened. Crack the eggs into a bowl and season with a little salt. Whisk the eggs vigorously then pour the beaten eggs into the skillet with the tomato and pepper sauce. Reduce the heat to medium and gently stir the egg and tomato mixture to create large curds, similar to making an omelet. Once the eggs begin to set, about 2-3 minutes, remove the pan from the heat and sprinkle on the cheese if using. Serve with pita for dipping and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfasteasyhealthy Eleanor Debel
