This is my version of the classic Turkish breakfast, menemen; gently cooked scrambled eggs with tomatoes and peppers. You can add anything really but this menemen recipe is made with the traditional ingredients. I love serving these eggs with a huge salad, plenty of coffee and crispy fried sujuk sausage.
- Melt the butter in a non-stick frying pan over a medium heat. Chuck in the onion and pepper and cook, stirring occasionally, for 6-8 minutes until lovely and soft.
- Tip the tomatoes into the pan and add a good pinch of salt. Pour in a few tablespoons of water to help loosen and mix well. Cook, stirring occasionally, for 4-5 minutes until the tomatoes have broken down. Add the Turkish pepper paste and pul biber and mix together into a lovely thick base. If the mixture looks too dry, add a splash more water.
- Tip the eggs into the pan and stir together. Cook for 4-6 minutes, stirring regularly, until the eggs are just set. Remove from the heat and add the parsley. Mix together and serve immediately with plenty of bread.
2 tbsp butter
1 red onion, finely chopped
1 Turkish green pepper or ½ red pepper, deseeded and finely chopped
2 tomatoes, finely chopped
1 tbsp Turkish pepper paste
1 tsp pul biber
4 free range eggs, whisked
A small handful of finely chopped parsley leaves
Bread to serve