Looking for new breakfast or brunch ideas? Then Turkish eggs is the one. Here chef Sertaç Dirik shares his take on his favourite classic, Menemen. This impressive one-pan recipe is so easy to make and beautifully combines tomatoes, onions and Turkish peppers with eggs and pul biber for a smoky finish. Ready in just ten minutes, simply serve with your favourite bread for a hearty and healthy dish to start the day right. For helpful tips watch Sertaç cook Menemen at the bottom of the page, and check out his Onion Dolma, Sigara Börek and Yoghurt Curds with Asparagus & Mint recipes for more seasonal sharing ideas.
Method:
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Over a high heat add peppers and onion to a non-stick frying pan and cook until onions are caramelised.
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Add diced tomato, season with salt and crush the tomatoes as you go to soften. Cook for 2-3 minutes over a medium heat.
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In the meantime, beat the eggs and pour into the pan. Stir once or twice to ensure eggs are cooked evenly.
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Finish with pul biber, salt, a little olive oil and serve hot with your favourite bread.
1 tomato (large, diced)
1 onion (medium, diced)
1 sivri pepper or green bell pepper/romana (medium, diced)
2 eggs
Salt
Pul biber
Olive oil
Serves
2
Time
10
Difficulty
Easy
Ingredients
1 tomato (large, diced)
1 onion (medium, diced)
1 sivri pepper or green bell pepper/romana (medium, diced)
2 eggs
Salt
Pul biber
Olive oil
