Oil-free red pepper menemen Calories

Oil-free red pepper menemen is a Turkish pan-cooked dish of eggs, tomatoes, and red pepper, made without added oil. It is commonly served hot, especially as part of breakfast.

Yes, onion is a common addition, though some cooks prefer menemen without it. For an oil-free version, soften finely chopped onion with the pepper and a splash of water before adding tomatoes and eggs.

Use a good nonstick pan and cook oil-free red pepper menemen over low heat. The tomatoes release moisture as they cook; add a little water if the mixture starts drying out or sticking.

Add the eggs after the tomatoes and red pepper have softened. Leave the yolks whole for a less-mixed texture, or beat the eggs first and stir them in for a more even, scrambled consistency.

Yes, add chilli flakes or a chopped hot pepper to oil-free red pepper menemen. Cook it with the red pepper so the heat spreads through the tomato mixture before you add the eggs.

Serve oil-free red pepper menemen hot with bread for dipping. It also goes well with a simple breakfast spread of olives and cheese, or can be eaten on its own as a light meal.

Yes, cheese can be stirred into oil-free red pepper menemen. Crumbled feta adds a salty, tangy flavour, while grated cheese melts more smoothly; add it near the end of cooking.

Keep leftover oil-free red pepper menemen in a covered container in the refrigerator and eat it within a few days. Reheat it thoroughly before serving, since the dish contains cooked eggs.

Freezing oil-free red pepper menemen is possible, but the cooked eggs may become watery or rubbery after thawing. For the best texture, make it fresh; if frozen, thaw it in the refrigerator and reheat thoroughly.