Ethné de Vienne’s Vegetable and Egg Stew (Menemen)
Ethné de Vienne’s Vegetable and Egg Stew (Menemen)
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Ingredients
  • 1 small onion, sliced
    • 1 Turkish or
    • 1/2 green bell pepper, thinly sliced
  • Preparation
  • Sauté the onion and pepper in the clarified in a small saucepan or skillet until they begin to caramelize (5 minutes).
  • Add the tomatoes, Aleppo pepper, salt, and pepper.
  • Stir and cook until the sauce begins to thicken. Make two small wells in the sauce and break an egg into each.
  • Cover with a lid or a plate and cook over low heat until the eggs are poached (4 minutes).
  • Top with the cheese or Garlic Yogurt and garnish with a few flakes of Aleppo pepper.
  • Serve with bread.
  • Description
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