[{"data":1,"prerenderedAt":181},["ShallowReactive",2],{"guide-menemen":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":135,"description":136,"difficulty":137,"equipment":138,"extension":150,"family":151,"meta":152,"navigation":153,"nonstick":154,"path":155,"photo":127,"prep":156,"region":157,"related":158,"seo":162,"servings":60,"slug":163,"sources":164,"status":171,"stem":172,"texture":173,"tools":176,"wait":127,"__hash__":180},"guides\u002Fguides\u002Fmenemen.md","Menemen",[],"tomato",{"type":9,"value":10,"toc":126},"minimark",[11,16,41,45,56,65,73,89,105,114],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38],"ul",{},[20,21,22],"li",{},"3 large eggs",[20,24,25],{},"1 tbsp olive oil",[20,27,28],{},"2 mild green peppers, finely sliced",[20,30,31],{},"300 g ripe tomatoes, grated or finely chopped",[20,33,34],{},"½ tsp sweet paprika",[20,36,37],{},"¼ tsp salt",[20,39,40],{},"Black pepper, to finish",[12,42,44],{"id":43},"method","Method",[46,47,52],"cook-step",{"cue":48,"diagram":49,"number":50,"title":51},"The peppers soften without blackening.","stir","1","Soften the peppers",[53,54,55],"p",{},"Warm oil over moderate heat. Cook peppers for 5–7 minutes, stirring often.",[46,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"The tomato looks pulpy and holds a trail from the spoon.","sauce","2","Reduce the tomato",[53,63,64],{},"Add tomato, paprika and salt. Simmer for about 5 minutes until excess water evaporates.",[46,66,70],{"cue":67,"diagram":49,"number":68,"title":69},"Soft egg ribbons gather throughout the tomatoes.","3","Fold in the eggs",[53,71,72],{},"Beat eggs briefly and pour into the sauce. Lower the heat and fold slowly for 2–3 minutes.",[46,74,79,82],{"cue":75,"diagram":76,"number":77,"title":78},"The mixture is moist, with distinct soft egg pieces.","assemble","4","Finish gently",[53,80,81],{},"Stop when the egg has thickened and no separate raw white remains. Add pepper and serve warm.",[53,83,84,88],{},[85,86,87],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[12,94,92],{"id":95},"equipment-heat",[53,97,98],{},"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.",[53,100,101,104],{},[85,102,103],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,106,108,111],{"title":107},"Troubleshooting",[12,109,107],{"id":110},"troubleshooting",[53,112,113],{},"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",[12,118,116],{"id":119},"about-this-version",[53,121,122],{},"This version omits onion. Onion and the degree of stirring are household choices; some cooks keep the yolks less mixed.",[53,124,125],{},"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":14,"depth":128,"text":15},{"id":43,"depth":128,"text":44},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},15,"Eggs stirred into soft peppers and tomatoes.","Easy",[139,142,144,146,147,149],[140,141],"induction","nonstick",[140,143],"steel",[145,141],"gas",[145,143],[148,141],"electric",[148,143],"md","On a plate",{},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fmenemen",10,"Türkiye",[159,160,161],"shakshuka","strapatsada","tomato-and-egg-stir-fry",{"title":5,"description":136},"menemen",[165,168],{"title":166,"url":167},"Suzy Karadsheh — menemen","https:\u002F\u002Fwww.themediterraneandish.com\u002Fmenemen-recipe\u002F",{"title":169,"url":170},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fmenemen",[174,175],"Creamy","Tender",[177,178,179],"20–24 cm frying pan","Silicone spatula","Small bowl","wMXJbHO00VJRUXIMxSfyL_Y4fTg5O07Fpz0nleMedaQ",1791339490315]