As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.
Ingredients
- 3 tbsps olive oil
- 1 medium onion finely chopped
- 1 green bell pepper deseeded and finely chopped
- 3 ripe medium tomatoes finely chopped
- 4 spring onions trimmed and finely chopped
- a small bunch flat leaf parsley finely chopped- reserve 1 tsp to serve
- sea salt and freshly ground black pepper
- 3 medium eggs
- 60 g beyaz peynir or feta crumbled
- a pinch ground cumin
- a pinch pul biber
- 110 g chunks of stale bread
Servings:
Instructions
- Heat the olive oil in a wide pan over a medium high heat. Add the onion and saute for 8 minutes until starting to caramalise around the edges. Stir in the peppers and saute for 3 minutes then add the tomatoes and spring onions. Cook for a further 3 minutes then stir in the parsley and season with salt and pepper.
- Create three holes in the sauce mixture and carefully crack in your eggs. Crumble the cheese around the sauce and egg whites. Sprinkle a pinch of cumin and pul biber over the egg yolks. Gently place the chunks of bread around the sauce.
- Cook over a medium heat for 3-5 minutes until the egg whites are set but the yolks are still runny, turning the bread pieces once to soften and soak up the juices. Serve immediately with the reserved chopped parsley scattered over.
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