Bart's Recipes
Score a cross on the bottom of the tomatoes and place them in boiling water for half a minute. The skin will then loosen on its own. Peeling is not an unnecessary step for menemen, as cooked tomato skins roll up into tough strips that you will immediately notice in the soft egg. Rinse the tomatoes with cold water, peel off the skin, and dice the flesh.
Slice the pointed pepper into thin rings and remove the seeds. Heat the olive oil in a frying pan over medium heat and sauté the pepper for five to six minutes until it softens and begins to color at the edges. Add the smoked paprika powder and chili flakes and stir for half a minute, allowing them to release their color and aroma into the oil.
Add the diced tomatoes with a pinch of salt and simmer for eight to ten minutes until reduced to a thick sauce with almost no free liquid left. A watery base will make the egg grainy later instead of creamy.
Lightly beat the eggs with black pepper. Lower the heat, pour them over the sauce, and stir slowly through the pan with a spatula. Remove from the heat as soon as the egg is just set but still glossy; the residual heat will do the rest.
Crumble the white cheese over it and scatter plenty of torn parsley on top. Three eggs and the cheese provide the protein, the olive oil the fat, and the vegetables stay well under ten grams of carbohydrates.
