Menemen Egg Boats

Method

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

   oven

2. Cut a long lid out of the top of each roll, leaving a 1.5 cm rim, and pull out the soft crumb with your fingers to make a boat with walls about 1 cm thick. Brush the inside with melted butter and bake for 5 min until crisp, so the sauce will not make it soggy.

   Add in this stepCrusty oval bread roll (about 15 cm, one per person) 2Melted butter 2 tsp

3. Heat the olive oil in a 20 cm pan and cook the finely chopped onion and chili over medium heat for 3 min. Stir in the tomato paste for 30 seconds, then add the finely chopped tomatoes and salt and cook over medium heat for 6 min. Reduce it much thicker than normal menemen, until it moves as one mass when you push it with a spatula.

   Add in this stepOlive oil 1 tbspOnion 30 gMild green chili (or green bell pepper) 1Tomato paste 1 tspRipe tomatoes 200 gSalt to taste

   medium heat

4. Scatter half the mozzarella in the bottom of the toasted rolls and fill with the tomato sauce. Press a hollow into the middle with a spoon and crack an egg into each one. Scatter the remaining mozzarella and the crumbled feta around the yolk.

   Add in this stepShredded mozzarella 60 gEggs (one per person) 2Feta cheese 30 g

5. Bake for 12 min, until the whites are opaque and set and the yolk still wobbles slightly. For a firm yolk, give it 3 more minutes.

6. Sprinkle with pul biber and chopped parsley, leave for 2 minutes, then cut in half and eat.

   Add in this stepPul biber (or mild chili flakes) 2 pinchFlat-leaf parsley 4 g