Menemen (Turkish Tomato & Pepper Eggs)梅内门番茄甜椒炒蛋

Method做法

1. Warm the oil and butter in a nonstick skillet. Add the pepper and cook, stirring now and then, until it softens but doesn't go dark brown.

   不粘锅里倒油、放黄油，烧热化开。下甜椒，时不时翻一翻，炒到软但别变深褐色。

   Medium-low · 4–5 min中小火 · 4–5分钟

   The pepper is soft, with no black burned edges.甜椒软了，边上没有焦黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the tomato, scallion, Aleppo pepper, salt, and black pepper. Stir and cook until the tomato breaks down and the extra watery liquid cooks off — don't let it scorch.

   下番茄、葱、辣椒碎、盐和黑胡椒，边搅边炒，炒到番茄塌软、多余的水分收掉，别炒糊了。

   Medium-low · 6–8 min中小火 · 6–8分钟

   The tomato has collapsed into a soft, thick mixture with no burned spots.番茄塌软成浓稠的一锅，没有焦黑的地方。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Turn the heat down. Pour in the beaten eggs and most of the feta, then gently fold with a spatula until the eggs read 160°F (71°C).

   火调小，倒入打散的蛋液和大部分菲达，用铲子轻轻翻折，直到蛋液中心到160°F (71°C)。

   Low · 2–4 min小火 · 2–4分钟

   The egg is fully set but moist from the tomato juices — no runny raw egg.蛋全凝固了，湿润是番茄汁带来的，没有流动的生蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Turn off the heat and scatter the rest of the feta on top. Serve right away, with a vegetable side and a little bread on the side if you like.

   关火，把剩下的菲达撒在上面。马上上桌，想配的话旁边放点蔬菜和一小块饼。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。