Menemen
Local name : Menemen
Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.
Photo : FakirNL · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
- Blanch the tomatoes for 30 seconds, slip off the skins and chop the flesh into small dice.
- Slice the onion thinly and cut the peppers into fine strips, discarding the seeds and white ribs.
- Heat the oil in a large frying pan and soften the onion and peppers over medium heat for 8 minutes, until completely tender.
- Add the tomatoes and chilli flakes, season with salt, and let it reduce uncovered for 7 minutes to a thick, jammy base.
- Beat the eggs loosely with a fork, pour them in and stir slowly over low heat for 2 to 3 minutes.
- Pull the pan off the heat while the eggs still look creamy, grind over pepper, scatter with parsley and serve straight from the pan with bread.
Menemen goes wrong in one way only: overcooked eggs. Take the pan off the heat while they still look slightly loose, and the residual warmth will finish them.
