“Flavor-wise, on its own, Menemen is like a Shakshouka or a French Piperade or an Indian Bhurji or some can even argue that it’s similar to Huevos Rancheros, but Menemen is the engine of brunch in Turkey.
It is the central point of a traditional breakfast display including an array of sweet, spicy, salty, fried, and rich foods that are meant to be eaten one after the other, with bread of course.
The Turkish breakfast was by far the best breakfast experience I’ve had and Menemen was at center stage of the lavish spread that brought it all together.”
- 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
- Salt and pepper, to taste
- 1 Heat the butter and the olive oil in a frying pan.
- 2 Stir in the bell pepper and cook for a couple of minutes, at low to medium heat.
- 3 Mix together the scallions, tomatoes, and pul biber.
- 4 Crack the eggs into a bowl and whisk with a fork. Add the feta cheese and combine well.
- 5 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.
- 6 Serve in the frying pan itself with good bread or crepes.