Menemen — Turkish scrambled eggs with tomato and pepper
Soft scrambled eggs cooked into a base of olive-oil-fried capsicum and tomato. The Turkish breakfast you eat with crusty bread and a glass of strong black tea.
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The Method
5 steps-
1
Heat the olive oil in a 24cm frypan over medium heat. Add the capsicum and a pinch of salt. Cook 5-6 minutes until soft and just catching colour.
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2
Add the tomatoes and paprika. Cook 4-5 minutes, mashing the tomatoes a little, until saucy.
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3
Crack the eggs straight into the pan. Wait 30 seconds, then drag a spatula slowly through the eggs and sauce, leaving large soft folds. Don't over-stir — this is scrambled, not shakshuka.
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4
When the eggs are just set but still glossy (about 90 seconds total), kill the heat. Scatter feta, parsley, chilli flakes, salt, pepper.
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5
Bring the pan to the table with bread torn from the loaf.
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