Brown Butter Pul Biber Menemen

Method

1. Halve the tomatoes and grate the cut side on the coarse holes of a box grater; keep the pulp and throw away the skins. Seed the chilies and cut into 5 mm pieces; finely chop the onion. Crack the eggs into a bowl with a pinch of salt and stir only 3 or 4 times with a fork so whites and yolks stay marbled.

   Add in this stepEggs 4Salt to taste

2. Heat the olive oil in a 24 cm pan and cook the onion and chilies over medium heat for 6 min, until soft but not coloured.

   Add in this stepExtra virgin olive oil 1½ tbspOnion 60 gMild green chili (or green bell pepper) 2

   medium heat

3. Stir in the tomato paste for 30 seconds to cook off its rawness, then add the grated tomato and salt. Cook over medium heat for 8 min until thick: a spatula drawn across the pan should leave a clear path for 1 to 2 seconds.

   Add in this stepTomato paste 1 tspRipe tomatoes 400 gSalt to taste

   medium heat

4. Turn the heat down to low heat, pour in the eggs and leave them for 10 seconds, then fold 3 or 4 times in big, slow strokes. After about 2 min, when most of the white is set but the surface is still glossy, take the pan off the heat. The eggs finish cooking in the residual heat.

   low heat

5. Put the butter in a small pan over medium-low heat for 1 min 30 sec. When the foam settles, it smells nutty and turns light brown, take it off the heat and stir in the pul biber so it sizzles and turns red.

   Add in this stepButter (for finishing) 1½ tbspPul biber (Turkish chili flakes, or mild chili flakes) ¾ tsp

   medium-low heat

6. Spoon the chili butter over the menemen, crumble over the feta and finish with chopped parsley and black pepper. Serve straight from the pan with bread.

   Add in this stepFeta cheese 50 gFlat-leaf parsley 5 gBlack pepper to tasteCrusty bread to serve to taste