Turkey - Menemen
A Turkish breakfast. A VERY delicious scrambled egg. It has tomatoes, and fennel, and lovely spices, my favorite being fennel seeds. It brings a wonderful aroma to the palette and a dollop of yogurt on top is just perfect.
Also, for you party animals, this is a great food for hangovers :p and also super easy to make. I highly recommend it if you have the time. Filling, and also vegetarian too!
2 tbsp olive oil
1 onion (chopped)
1/2 fennel (chopped)
Salt and pepper
2 garlic cloves (chopped)
1 tsp fennel seeds
1 tsp cumin
1/2 tsp chili pepper
1/2 tsp ground mustard
1-inch piece ginger (grated or ground)
1 red bell pepper (chopped)
14 oz diced tomatoes
Yogurt (for topping)
Rye bread (optional)
In a big pan, heat the 2 tbsp of olive oil over medium-high heat. When the oil is hot, fry the onion and fennel together for about 5-7 minutes, until lightly browned. Season with salt and pepper. Add the garlic, mix and let fry for about a minute.
Add the fennel seeds, cumin, chili pepper, mustard seeds, and ginger. Give it a good stir. Add the red bell pepper and give it a good mix. When the pepper starts to soften, about 4-5 minutes, add the diced tomatoes. Let it simmer until about 75% of the liquid has evaporated.
Crack the eggs into a bowl and whisk. Make a hole in the middle of the tomato mixture in the pan, and pour the eggs into the hole. Wait until the eggs start to cook, and start to scramble the eggs. When they’re almost done, start to mix the egg into the tomato mixture.
Serve with a dollop of yogurt (preferably Turkish if you can find it) and garnish with a lot of parsley. I love parsley, so I went a bit overboard! Serve with rye bread!
Recipe adapted from Atelier Ea.