This Turkish Menemen recipe is inspired by my gorgeous friend Anna, who is currently living it up in Columbia. Before her big adventure, she lived near Haringey which is a quite a Turkish neighbourhood here in London. She is always talking about the Turkish Menemen so I decided to whip up my version of it. And oh man, it is so good and full of flavours! It will also make a perfect treat to knock out any hangover.
6 fresh and ripe wine tomatoes – chopped
2 sweet pointed peppers – chopped
1/2 onion – sliced thinly
1 garlic clove – chopped small
Sprinkle of sea salt, black pepper, smoked paprika, sumac and dried chilli flakes
3-4 organic eggs
a handful of organic feta cheese – crumbled
a handful of flat leaf parsley – roughly chopped
You can make endless variations on this recipe, just use the bits & pieces you have in the fridge. For example, I’m sure chorizo sausage would suit this recipe deliciously.
Start by chopping your onion, garlic, tomatoes and peppers.
If you can, choose a heavy-based skillet/frying pan that you can serve your eggs in at the table. Unfortunately, I didn’t have my proper pan with me so a regular one had to do. Choose the size according to how many people you are cooking for.
Heat the pan over a medium heat and add your olive oil. When it’s nice and hot add the onions and the crushed garlic.
Once the onions and garlic turn golden, add the peppers and wine tomatoes and sauté.
Sprinkle with a generous pinch of flaked sea salt, black pepper, sumac, smoked paprika and crushed chilli flakes.
Now you want this to cook away and reduce down for a good 15mins on a medium-low heat. Stir it now & then.
Once the Turkish Menemen has reduced, give it a good mix and make three or four hollows in the mixture, then gently crack the eggs into them. Leave to simmer away in medium heat until the eggs are cooked to your liking.
When the eggs look almost done, crumble over your feta cheese.
Remove from the heat, drizzle with extra-virgin olive oil and sprinkle with sumac and plenty of chopped parsley. Serve in the pan, with crusty bread on the side. You can also add garlicky yoghurt sauce as a sidekick for your Turkish Menemen.