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Egg With Vegetables

Sample Dishes from Turkish Cuisine

Egg With Vegetables (Menemen)

Onions1 medium size75 g
Green Peppers3 medium50 g
Oil1/4 cup60 g
Tomatoes3 medium size375 g
Salt2 teaspoons12 g
Eggs6 medium size300 g
Black pepper1/4 teaspoon0.5 g


Wash and clean vegetables. Cut onion into half. Slice in 1-2 mm thick slices. Remove stems and seeds of green peppers. Cut into rings. Combine onion slices and peppers and saute in oil for 4-5 minutes, stirring occasionally. Add diced tomatoes. Seoson with salt, mix well. Simmer covered for 5 minutes. Remove form heat. Ake 6 egg sized holes. Break eggs into a saucer one at a time. Slip inot holes opened in vegetable mixture. Season with pepper. Cover and cook over low heat until whites are set. Serve hot.

Servings: 6

Nutritional Value
(Approx.per serving):

Energy179 cal
Protein6.4 g
Fat15.2 g
Carbohydrate4.7 g
Calcium37 mg
Iron1.38 mg
Phosphorus103 mg
Zinc1 mg
Sodium848 mg
Vitamin A821 iu
Thiamin (B1)0.08 mg
Riboflavin (B2)0.14 mg
Niacin0.53 mg
Vitamin C12 mg
Cholesterol247 mg

Regional Characteristics:

This is a complete, quick and tasty egg dish. It is very popular in western parts of the country, especially in the summer, served for lunch or supper with pilaf and cacık or sometimes for breakfast. Eggs be may stirred in vegetables.