Menemen

Menemen

By
From
Rustic
Serves
4

This is a traditional Turkish dish eaten at breakfast with crusty bread and olive oil, and can be served with chopped hard-boiled eggs. We love the tangy taste of unpasteurised barrel-aged feta in this recipe, but you can use regular feta if you like.

Ingredients

Quantity Ingredient
2 red peppers
50ml olive oil
1 small onion, finely sliced
2 garlic cloves, minced
1 teaspoon ground cinnamon
1/2 teaspoon chilli powder
1kg tinned chopped tomatoes
4 eggs, whisked
salt, to taste
250g feta
1 tablespoon chopped mint leaves, to serve

Method

  1. Preheat the oven to 240°C. Put the peppers into a roasting tin and roast in the oven for 40 minutes until soft and ready to collapse. Alternatively, cook the peppers in a dry (don’t add any oil) griddle pan on a very high temperature, turning them frequently.
  2. Transfer the peppers to a large plastic food bag, seal the bag to trap in the heat and leave for 15 minutes to loosen their skins. Remove the peppers from the bag then peel, halve and deseed them and cut into strips. Keep to one side.
  3. Heat the oil in a heavy-based frying pan and fry the onion on a low heat for 5 minutes. Add the garlic and cook for a further 3 minutes.
  4. Stir through the cinnamon and chilli, then pour in the tomatoes and cook for 20 minutes with the lid on.
  5. Add the red pepper strips and cook for a final 2-3 minutes to heat them though. Taste and add salt as necessary.
  6. Fold in the lightly whisked eggs and gently scramble, or in place of the scrambled eggs, this dish can be served with chopped hard boiled eggs crumbled on top with the feta.
  7. Tip everything into a serving dish, crumble over the feta and sprinkle with the mint to finish.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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