If you know me well you know I have a bit of an obsession with eggs. I have no qualms whatsoever eating eggs for any meal of the day so I’m always on the lookout for something new. So when I was in Istanbul and had my first taste of a proper Turkish breakfast (see my blog post for Turkish breakfast here) I fell in love with one of their staples…menemen. Now menemen isn’t just your typical batch of scrambled eggs. It is quite frankly one of the best egg dishes I have ever had in my life (and trust me that’s saying something).
That big creamy tomatoey dish in the middle of the photo, that’s menemen! It’s spicy, it’s creamy and it’s just plain delicious. Scoop it up with a piece of bread or just spoon it in your mouth, it doesn’t really matter. JUST MAKE THIS!
I’ve tried my best to keep the taste authentic using ingredients that you can easily find in a North American or European kitchen and I’ve tried to keep it as healthy as possible (since I want to be able to make this over and over again guilt free). But if you can find Aleppo pepper please do use it in place of the chili flakes
Let me know what you think
2-3 tablespoons of extra virgin olive oil
1 teaspoon harissa paste
1 small onion
1 cup of cubanelle, or hungarian green pepper (something with a bit of bite)
Salt and Pepper to taste
1/2 cup whole or canned tomatoes (drained if using canned)
5 beaten eggs
1. In a medium skillet over low heat (this is important for the creamy texture), heat olive oil. Add harissa, onion, and peppers. Cook by stirring frequently until soft. Add tomatoes and cook down until it becomes a darker red sauce like texture. Remove half from pan and reserve for later
2. Add eggs and cook stirring until just barely set. Remove from heat and fold in the reserved tomato mixture
Serves 4 hungry people