← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 tbsp Olive oil
• 15 g Butter (optional)
• 2 Turkish green peppers (or 1 green bell pepper), sliced
• 1 small onion, finely chopped (optional)
• 3 ripe tomatoes (about 400 g), grated or finely chopped
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 4 Eggs
• 50 g feta or Turkish white cheese, crumbled (optional)
• 1 handful Parsley, chopped (optional)
• Salt

Method

1. Heat the oil and butter in a frying pan over medium heat. Add the peppers (and the onion, if using) and cook for 5 min until soft.
2. Add the tomatoes, pul biber and a pinch of salt. Simmer for 6–8 min, stirring now and then, until saucy and slightly thickened but still juicy.
3. Turn the heat to low. Crack in the eggs, break the yolks and stir gently just a few times for 2–3 min, until the eggs are softly set in silky ribbons. Menemen should stay a little loose.
4. Scatter with feta and parsley and serve straight from the pan with plenty of bread.

Tips

• Onion or no onion is a famous Turkish breakfast debate; both are correct.
• Take it off the heat while the eggs still look slightly underdone; they keep cooking in the hot pan.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Olive Magazine Great British Chefs