Menemen

Ingredients for 4 servings:

• 2 tbsp butter
• 2 onions
• 4 pointed peppers
• 3 tomatoes, aromatic
• 5 eggs
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot or
• Chili flakes (Pul Biber)
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Turkish pan dish for breakfast or brunch

Score the tomatoes and pour hot water over them. Heat the butter in a large pan over medium heat, finely chop the onions, and sauté until translucent. Finely chop the bell peppers and add to the pan. Peel the tomatoes and cut into small cubes. Once the bell peppers are slightly soft, add the tomatoes to the pan and season with salt, pepper, paprika, and pul biber. Simmer until the tomato juice has reduced by about half; it shouldn’t be too runny, but the tomatoes shouldn’t overcook either! Crack the eggs on top like you would fried eggs. Sprinkle the eggs with a little more salt and let them sit over low heat (I turn off the stove because of the residual heat) for about 5-10 minutes. Stir carefully (I try to keep the eggs whole, but that’s not necessary; they just want to avoid burning on the bottom) and serve warm immediately. Sprinkle with parsley and stir briefly. Serve with Turkish flatbread and black tea. So far, everyone has always enjoyed it very much.