Menemen (or something similar)

Updated at: Thu, 17 Aug 2023 00:22:55 GMT

Step 1

Finely dice (about 5-7mm) onion and green pepper. Mince jalapeño pepper.

Step 2

Cover the bottom of a pan in 1-2mm of olive oil and cook the peppers and onions on medium heat. The goal is only to soften them; not brown them.

Step 3

Halve the tomatoes and grate the inside into a bowl using a box grater until only skin remains. Discard the skins (the skin won't shred, don't worry).

Step 4

Add the shredded tomatoes to the onion and pepper mixture once softened and adjust heat to medium-high.

Step 5

Add about a heaped tablespoon sized ball of tomato paste. You can add more if your tomatoes are bland.

Step 6

Remove the leafs from the oregano and chop. Add 1.5-2 tablespoons of chopped oregano.

Step 7

Add about a heaped teaspoon of paprika.

Step 8

Taste and add salt and pepper as needed. Check tomato flavouring and add tomato paste if bland and simmer until thickened. The consistency should be roughly like salsa but a bit looser in the pan (it thickens as it cools).

Step 9

Crack your eggs into a bowl, add salt and pepper. Break the yolks and lightly stir. We want big streaks of whites and yolk.

Step 10

Pour it across the top of the tomato mixture and put on a lid.

Step 11

Once the whites begin to solidify remove from heat. Gently stir or fold the mixture. The goal is to have separate bits of white and yolk, not to mix it all. We do NOT want to cook this until the eggs are 100% done; they will continue to cook with the latent heat as its served.

Step 12

Sprinkle with feta, and drizzle across the top with a thin stream of olive oil.

Step 13

Pile it on to warm bread and enjoy!

0 liked

0 disliked