[{"data":1,"prerenderedAt":186},["ShallowReactive",2],{"guide-en-menemen":3},{"id":4,"title":5,"body":6,"description":135,"extension":136,"meta":137,"navigation":181,"path":182,"seo":183,"stem":184,"__hash__":185},"guides\u002Fen\u002Fguides\u002Fmenemen.md","Menemen",{"type":7,"value":8,"toc":126},"minimark",[9,14,39,43,55,64,73,89,105,114],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"1 tbsp olive oil",[18,25,26],{},"2 mild green peppers, finely sliced",[18,28,29],{},"300 g ripe tomatoes, grated or finely chopped",[18,31,32],{},"½ tsp sweet paprika",[18,34,35],{},"¼ tsp salt",[18,37,38],{},"Black pepper, to finish",[10,40,42],{"id":41},"method","Method",[44,45,51],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49,"scene":50},"The peppers soften without blackening.","stir","1","Soften the peppers","plated\u002Faromatics",[52,53,54],"p",{},"Warm oil over moderate heat. Cook peppers for 5–7 minutes, stirring often.",[44,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"The tomato looks pulpy and holds a trail from the spoon.","sauce","2","Reduce the tomato",[52,62,63],{},"Add the grated or chopped tomatoes with their juice, then the paprika and salt. Simmer for about 5 minutes until excess water evaporates.",[44,65,70],{"cue":66,"diagram":47,"number":67,"title":68,"scene":69},"Soft egg ribbons gather throughout the tomatoes.","3","Fold in the eggs","plated\u002Ffold-in-sauce",[52,71,72],{},"Beat the eggs briefly and pour them over the sauce. Lower the heat and fold slowly with a spatula for 2–3 minutes, drawing the setting egg through the tomato so it forms soft, loose curds rather than a separate omelette.",[44,74,79,82],{"cue":75,"diagram":76,"number":77,"title":78},"The mixture is moist, with distinct soft egg pieces.","assemble","4","Finish gently",[52,80,81],{},"Stop when the egg has thickened and no separate raw white remains. Add pepper and serve warm.",[52,83,84,88],{},[85,86,87],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[52,97,98],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[52,100,101,104],{},[85,102,103],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,106,108,111],{"title":107},"Troubleshooting",[10,109,107],{"id":110},"troubleshooting",[52,112,113],{},"Soupy menemen needs a better tomato reduction before the egg. Hard curds need lower heat and an earlier stop.",[90,115,117,120,123],{"title":116},"About this version",[10,118,116],{"id":119},"about-this-version",[52,121,122],{},"This version omits onion. Onion and the degree of stirring are household choices; some cooks keep the yolks less mixed.",[52,124,125],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":127,"searchDepth":128,"depth":128,"links":129},"",2,[130,131,132,133,134],{"id":12,"depth":128,"text":13},{"id":41,"depth":128,"text":42},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},"Eggs stirred into soft peppers and tomatoes.","md",{"slug":138,"family":139,"region":140,"aliases":141,"texture":142,"difficulty":145,"prep":146,"cook":147,"wait":127,"servings":59,"tools":148,"equipment":152,"nonstick":164,"related":165,"art":169,"photo":127,"status":170,"sources":171},"menemen","On a plate","Türkiye",[],[143,144],"Creamy","Tender","Easy",10,15,[149,150,151],"20–24 cm frying pan","Silicone spatula","Small bowl",[153,156,158,160,161,163],[154,155],"induction","nonstick",[154,157],"steel",[159,155],"gas",[159,157],[162,155],"electric",[162,157],"A good fit. Use a silicone or wooden utensil.",[166,167,168],"shakshuka","strapatsada","tomato-and-egg-stir-fry","tomato","Researched",[172,175,178],{"title":173,"url":174},"Suzy Karadsheh — menemen","https:\u002F\u002Fwww.themediterraneandish.com\u002Fmenemen-recipe\u002F",{"title":176,"url":177},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":179,"url":180},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fmenemen",{"title":5,"description":135},"en\u002Fguides\u002Fmenemen","tel_amc2U1ZZvRfJQ78IbTsrmOMbLOVHck0Ln8cqt9Y",1791403723370]