Breastfeeding Friendly Turkish Menemen
Total time30 min
Prep time10 min
Cook time20 min
4.9(29)
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Learn more →Ingredients
2 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium green cubanelle or italian frying peppers, seeded and diced
- 3 medium ripe tomatoes, roughly chopped (or 1 can (14 oz) diced tomatoes, drained)
- ½ tsp ground cumin
- ½ tsp red pepper flakes (or more to taste)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 large eggs
For serving
- 2 tbsp crumbled white feta cheese (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
- 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 are tender and beginning to collapse, about 5 minutes.
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