**Turkish Breakfast Delight: Menemen – A Flavorful Egg and Tomato Scramble**
Hello, lovely readers! Al here, and today I’m excited to share a wonderfully vibrant and comforting breakfast dish that’s perfect for those leisurely weekend mornings – Menemen. If you’ve never heard of it, Menemen is a traditional Turkish breakfast favorite. It’s essentially a scrumptious scrambled egg dish cooked with tomatoes, peppers, and a beautiful blend of spices. Think of it as Turkey’s answer to Shakshuka, but with its own unique twist.
I first encountered Menemen on a trip to Istanbul with my lovely wife, and it was love at first bite. There’s something truly special about how the simple ingredients come together to create such a rich and flavorful dish. Plus, it’s super easy to whip up at home, making it perfect for those lazy Sundays when you crave something a bit more indulgent without spending hours in the kitchen.
So, let’s get into the nuts and bolts of making Menemen. Trust me, once you try it, you’ll be hooked!
### Ingredients:
– 4 large eggs
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 medium tomatoes, finely chopped
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– 100 grams feta cheese, crumbled
– 2 tablespoons fresh parsley, chopped
### Method:
1. **Sauté the Vegetables:** Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and green bell pepper, and sauté for about 5-7 minutes until softened. This step fills the kitchen with such a lovely aroma – the perfect way to start your day!
2. **Tomato Time:** Next, add the finely chopped tomatoes to the skillet. Cook for an additional 5 minutes until the tomatoes have softened and the mixture becomes slightly saucy. You’ll notice the sauce taking on a beautiful red hue.
3. **Add the Spices:** Stir in the paprika, ground cumin, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 1-2 minutes to allow the spices to infuse with the vegetables. This gives the dish its robust and slightly smoky flavor.
4. **Egg-Citing Part:** Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the skillet with the tomato and pepper mixture. Cook gently for about 5 minutes, stirring occasionally, until the eggs are just set but still slightly runny. The key here is to not overcook the eggs; you want them creamy and luscious.
5. **Feta Finish:** Sprinkle the crumbled feta cheese over the top and cook for another minute until the cheese starts to warm. Feta adds that lovely tangy richness that pairs so well with the eggs and veggies.
6. **Garnish and Serve:** Remove the skillet from the heat and sprinkle with fresh parsley for that burst of color and freshness. Serve immediately, preferably with some crusty bread to soak up all the delicious juices.
And there you have it – a beautiful, hearty, and flavorful Menemen that’s sure to become a breakfast staple in your home. It’s also a great dish to share; gather around the skillet with loved ones and dive in with some crisp, warm bread.
Enjoy, and happy cooking!
Do let me know how your Menemen turns out, and if you have any variations or tweaks, share them in the comments below. I’d love to hear from you. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 4 large eggs
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 medium tomatoes, finely chopped
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– 100 grams feta cheese, crumbled
– 2 tablespoons fresh parsley, chopped
Method
1. Heat the olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and green bell pepper to the skillet. Sauté for about 5-7 minutes until softened.
3. Add the finely chopped tomatoes to the skillet. Cook for an additional 5 minutes until the tomatoes have softened and the mixture becomes slightly saucy.
4. Stir in the paprika, ground cumin, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 1-2 minutes to allow the spices to infuse.
5. Crack the eggs into a bowl and lightly beat them.
6. Pour the beaten eggs into the skillet with the tomato and pepper mixture. Cook gently for about 5 minutes, stirring occasionally, until the eggs are just set but still slightly runny.
7. Sprinkle the crumbled feta cheese over the top and cook for another minute until the cheese starts to warm.
8. Remove the skillet from the heat and sprinkle with fresh parsley.
9. Serve immediately, preferably with crusty bread.
