Prep time: 5 minutes | Cook time: 10 minutes | Serves: 4
In Turkey, brunch is a grand affair. Going out for the first meal of the day in Istanbul is no matter of deciding between eggs benedict or French toast. Brunch is an epic feast.
A traditional Turkish breakfast, known as Serpme Kahvaltı, is generally a spread of olives, tomatoes, a variety of cheeses and dips, eggs, jams, hot tea and/or Turkish coffee. And at the center of all this, quite often, is menemen.
Menemen – similar to the more well-known shakshouka – is a one-pan dish (hello, easy cleanup) of sauteed peppers and tomatoes topped with eggs, and served with bread to sop up every last bit.
Despite looking (and tasting) complex and impressive, it only takes 15 minutes to make from start to finish. If you really want to do things right, serve with an epic feast of those aforementioned sides that you can pick at all afternoon long.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 green bell pepper, finely diced
- 3 scallions, finely diced
- 4 medium tomatoes, finely diced
- 2 teaspoons pul biber (or red pepper flakes)
- 8 eggs
- 4 ounces feta cheese, crumbled
- To taste salt and pepper
- Heat the butter and the olive oil in a frying pan. Stir in the bell pepper and cook for a couple of minutes at low to medium heat.
- Mix together the scallions, tomatoes, and pul biber.
- Crack the eggs into a bowl and whisk with a fork. Add the feta cheese and combine well.
- Pour the egg mixture into the frying pan and give it a good stir. Scramble the eggs until they are just done, retaining their juice. Season with salt and fresh ground black pepper to taste.
- Serve in the frying pan itself with good bread or crepes.