Breakfast - Turkish Menemen

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Breakfast - Turkish Menemen

2 medium roma tomatos, seeded and chopped

1 medium green bell peper, cored, seeded, and chopped

1 spicy pepper, (jalapeno or thai red pepper,

depending on your HOT)seeded and chopped

1 sweet onion, chopped

4 Kalamata olives, pitted and diced

1 tbsp olive oil

6 eggs

salt and pepper to taste

 

 

 

Peel and cube tomatos. Then cube other ingredients

(fine) and sautee in small pre-heated skillet with

olive oil until slightly wilted (don't totally kill

the crunch!). Over low heat crack eggs into the

skillet and scramble in the skillet; cooking until

eggs are fairly firm but the entire dish is slightly

moist due to the vegetable juices. Season with salt

and pepper.

 

Serves 2 (3 eggs each) generously, or 4 as the filling

for pita bread.

 

AuthorNote: This is probably the most popular egg dish

in Turkey and certainly the most popular one that can

be made without uniquely Turkish ingredients that

could be hard to find. Try it, and I think you'll like

it, but it's guaranteed to taste better with the

Mediterranean or the Bosphorus over your shoulder, so

come to Turkey for the original.

 

ChupaNote: if you don't have a fresh hot pepper, use

red pepper flakes or cayenne to taste.

 

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