yesterday, when i took a day off, i made a classic turkish for breakfast. A juicy scramble of diced vegetables and eggs called “menemen” (men-EH’-men). If you’re a fan of vegetable and some kind of mexican omeletes, you’ll definitely enjoy this dish.
Begin with sauteed onions, then add a little bit of diced sweet and hot peppers, juicy tomatoes and spices. Pour your scrambled eggs over the top and let it simmer without stirring. Please note that you have to make sure your tomatoes are good quality and nicely ripened.
The result is a light, juicy version of scrambled eggs and vegetables that’s great for your stomach hehehe.
I like to expirement with my dish, so i add some corned beef and white cheese.
Try ‘menemen’ the next time you’re dreaming of a veggie omelet, yeah readers! 🙂
- 6 eggs
- 2 tbsp. butter or margarine. (but i prefer to use butter)
- 1 large onion, finely chopped
- 2 large, ripe tomatoes
- 2 sweet red peppers
- 1 hot chili pepper
- 1 tsp. salt, more to taste
- ½ tsp. black pepper
- 1 tsp. fresh or dry oregano
- corned beef
- white cheese
- First peel and dice the onion. Also peel the tomatoes with a very sharp knife and dice them, saving the juice. Remove the seeds from the peppers and dice them as well.
- Melt the butter in a large skillet. Sautee the onion until tender and translucent. When the onions are cooked, add the corned beef and then all the diced vegetables and spices and stir to combine.
- Bring the mixture to a boil, then cover and reduce the heat. Let the mixture simmer gently until the tomatoes and peppers soften and release their natural juice.
- Remove the lid and continue to simmer, letting some of the liquid evaporate. Lightly salt and scramble the eggs in a separate bowl, then pour them in the center of the pan. Don’t stir the mixture. Let the eggs travel through the vegetables on their own. You can help them by moving the skillet around.
- Pour white cheese to the skillet.
- Let the mixture continue to simmer until the eggs are cooked. If the tops of the eggs still seem raw, cover the pan for a few minutes.
- Your ‘menemen’ should be fully cooked but still very juicy. You can drizzle some extra melted butter over the top before serving, if you wish.