We discovered these glorious eggs whilst staying in Istanbul – one of our favourite cities to date. Looking for a quick breakfast fix we ducked into a small bistro with an inviting array of baked goods – upon asking for recommendations, the owner pointed directly to a single word on the menu – Menemen. Pushed for time, we opted for something we could eat quickly and ordered a selection of delicious local Pastries. We then proceeded to watch with escalating horror as every customer that followed us ordered the Menemen, only to be quickly served a mouthwatering dish. On our final day in Istanbul, we returned to order that same dish.
A delicious dish of soft scrambled eggs, cooked with tomatoes, peppers, lightly spiced and hoovered up with crusty bread – it was unquestionably worth the return. Our own version adds crumbled cheese and a spicy paprika butter to add extra levels of luscious spice to this dish. It has become a regular Sunday morning staple for us.
4 Large Eggs, whisked
1 Small Onion, finely diced
½ Red Bell Pepper, diced (about 5mm chunks)
½ Green Bell Pepper, diced (about 5mm chunks)
2 Large Tomatoes, diced (about 5mm chunks)
1 tsp. Cumin Seeds
½ tsp. Aleppo Chili Flakes, or regular dried chilli flakes
Generous Pinch of Salt & Pepper
25g Salted Butter,
½ tsp. Paprika
Turkish White Cheese or Feta, crumbled
Parsley, a few leaves roughly chopped
Dill, roughly chopped
TIP – If you have a lid for the pan or one that will fit, adding it to the pan whilst the Onions Tomatoes and Peppers cook will speed the process up and keep the mixture from becoming dry.