One Pan Eggs Peppers Recipes

MENEMEN RECIPE: TURKISH SCRAMBLED EGGS WITH TOMATOES

Menemen Recipe: Turkish Scrambled Eggs with Tomatoes image

You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!

Provided by Suzy Karadsheh

Time 25m

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion (chopped)
1 green bell pepper (Anaheim or Holland peppers will work as well), (cored, seeded and chopped)
Kosher salt
2 vine-ripe tomatoes
3 tablespoons tomato paste
Black pepper
½ teaspoon dried oregano
1 teaspoon Aleppo pepper, (more for later)
4 large eggs, (beaten)
Crushed red pepper flakes, (optional if you like spicy)
1 French baguette for serving (thickly sliced (optional))

Steps:

In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.

Nutrition Facts : Calories 164.7 kcal, Carbohydrate 9.3 g, Protein 7.2 g, Fat 11.5 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 461.4 mg, Fiber 2.5 g, Sugar 5.2 g, ServingSize 1 serving

SCRAMBLED PEPPERS AND EGGS

Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

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