Menemen (Turkish Tomato Scrambled Eggs)
A Turkish breakfast of tomatoes and green peppers cooked down, then softly cooked with eggs.
Method
Peel and finely chop the tomatoes. Thinly slice the peppers.
Melt the butter and oil in a 24 cm pan and fry the peppers (and onion) over medium heat for . Add the tomatoes and salt and cook over medium heat for until the liquid has reduced by half.
Add in this stepButter 1 tbspOlive oil 1 tbspMild green chili (or green bell pepper) 2Onion (optional) 50 gRipe tomatoes 300 gSalt to taste
medium heatCrack in the eggs and stir just 2 or 3 times in big strokes over low heat. Turn off the heat while still moist ().
Add in this stepEggs 4
low heatSprinkle with chili flakes and serve in the pan with bread.
Add in this stepChili flakes (or pul biber) to tasteBread to serve to taste
Cook's tip
Stirring too much draws out the moisture and makes it dry. You can also crumble in a little feta.
Cooking it at camp
A perfect camping breakfast. It uses one pan, and wiping up the tomato juices with bread means less washing up.