Turkish Egg Dish Menemen

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 cloves Garlic
  • 3 Green onions
  • 3 Green peppers
  • 1 Mint, leaves
  • 1 Onion
  • 4 cups Tomatoes or canned tomatoes

• Refrigerated

  • 6 Eggs, free range

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on giverecipe.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped (optional)
• 3 green peppers, chopped
• 4 cups chopped tomatoes or canned tomatoes
• 4 cloves garlic, sliced (optional)
• 3 green onions, 2 for cooking and 1 for the garnish
• 1/2 teaspoon salt
• 6 free-range eggs
• 1/4 teaspoon black pepper
• Mint leaves for garnish

Directions

• Heat olive oil in a pan, preferably an iron cast. Add in chopped onion and green peppers, saute until tender.
• Add in tomatoes, garlic and green onions, let it simmer for 10-15 minutes stirring frequently until it thickens. Sprinkle salt over it.
• Using a spoon make rooms for each egg and break eggs into those hollows. Let it simmer uncovered until the eggs are slightly cooked for 8-10 minutes. Help egg whites cook well with a spoon. If you like the yolks hard, cook longer.
• Sprinkle ground black pepper over it.
• Garnish with chopped green onion and mint leaves. Serve in the pan.