Low Sodium Menemen

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
2 cubanelle or anaheim peppers, seeded and diced
3 medium ripe tomatoes, cored and roughly chopped (about 2 cups)
½ tsp red pepper flakes
½ tsp ground cumin
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the diced peppers and cook, stirring occasionally, until they soften and their edges begin to turn golden, about 4 minutes.

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