Italian-Inspired Menemen with Mozzarella by Tanerxaydin

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 tsp red pepper flakes (optional)
• 4 large eggs
• 125g (4.5 oz) buffalo mozzarella, torn into pieces
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet or cast iron pan over medium heat. Add diced onion and red bell pepper, cooking for 8-10 minutes until softened and lightly caramelized.
2. Stir in minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
3. Pour in the diced tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Create four small wells in the tomato-pepper sauce using the back of a spoon. Carefully crack one egg into each well.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runnier yolks will take less time).
6. Remove the lid and scatter the torn buffalo mozzarella pieces over the eggs and sauce. Cover again for 1-2 minutes, allowing the mozzarella to melt into luscious pools.
7. Garnish generously with fresh chopped basil. Serve immediately directly from the skillet with crusty ciabatta or grilled sourdough bread for dipping.