Turkish Eggs Menemen
A classic Turkish egg breakfast of onions, hot peppers, tomatoes, a dash of paprika and sumac spice, feta, and a little mozzarella for some extra creaminess. Eggs are dropped in, then swirled around in a figure 8 shape, making for a Turkish breakfast mosaic like no other.
Ingredients
- 1 large red onion, chopped
- 3 long green peppers (or 1 bell pepper / 2-3 jalapenos), chopped
- 4 vine tomatoes, diced (almost to the point of a sauce)
- olive oil
- ½ cup feta or goat cheese, crumbled/cubed (the Turks love feta best)
- 5 eggs
- salt, pepper, red pepper flake, paprika, sumac to taste (optional)
- ¼ cup parsley, chopped
Instructions
- Add oil to skillet over medium heat. Saute onion and salt until translucent, about 3-5 minutes. Add pepper and continue to mix until well incorporated.
- Add tomatoes and continue to stir at a bubbly medium heat.
- Add spices and bring to simmer. Cover and reduce heat for 7-10 minutes, until the tomatoes look more like a sauce and the color has deepened. Halfway through, add the feta and let cook into the sauce another few minutes.
- At a medium low heat, drop in each egg and, with a fork, begin to swirl the yolks through the whites and into the sauce, intermingling all the ingredients.
- Cover again for another few minutes, continuing to swirl the eggs within the mixture here and there until the eggs are a desired softness. Salt and pepper, remove from heat,and add parsley.
- Likewise, serve in its skillet and submerge same crusty bread into the eggs to eat. Forks are optional, and likely not necessary. Some nice Turkish tea can round out the breakfast, along with tomato and cucumber salad, yoghurt, and additional olives/feta so my Turk tells me.
