Wednesday, December 3, 2014

722. Turkish Menemen Eggs

There exists a whole world of eggs I thoroughly plan on exploring. Eggs just might be the best and most convenient single-cell protein out there. I have even seen old ladies slowly peeling their boiled eggs on a train or in the park.
They make for great breakfasts, and fantastic lunches. Simply boiled with a cracking of fresh black pepper, or elaborately surrounded by a medley of vegetables (or cheese!), eggs are worth contemplation.
This Turkish egg dish, named menemen, has the egg surrounded by a delicious sweet pepper, onion, and tomato mixture.


3 Tbsp olive oil
1 yellow sweet pepper, rough dice
1 red sweet pepper, rough dice
1 green chilli pepper, seeded, diced
2 tomatoes, rough dice
1 onion, diced
3/4 tsp salt, pepper
4 eggs
Bread, to serve


Over a medium-high heat, saute the onion, chili, and capsicums in the olive oil until blistered but still have a bite to them.
Add the tomatoes, a couple tablespoons of water, and simmer covered for about 5 minutes.
The mixture should be thick and chunky by now.
Make "holes" in the mixture evenly spaced apart to crack the eggs in.
Crack the eggs in the "holes", season, cover and cook for about 2-3 more minutes until all the whites have been cooked but the yolk is still runny.
Serve hot with some crusty bread.

 صحة و عافية


Anonymous said...

I stumbled upon your blog looking for kubba soup and found this entry on menemen and was so happy! I lived in Istanbul for a long time and nothing beats a Turkish weekend breakfast, in which menemen was a focal dish. What a wonderful recipe collection you have! -Shawna

Maryam Mohammed said...

I'm so glad you discovered MCW! I completely fell in love with Istanbul and Turkey for that matter and just can't get over my enthusiasm for their food and culture. Thanks for your kind words Shawna.