I always wonder why time runs so fast. It just doesn’t seem to wait. On a Thursday, I am excited it is weekend and before I even know, we are on a Sunday. I just tell myself that as long as there are no hassles, life is moving on a minimum and we are live and kicking, we just need to be grateful. This year seems to be all about appreciating every little thing we have and just hoping that things move along without going too low.
I am just wondering at the coincidence of my tryst with Turkish cuisine being egg based. Hehe… The first one is the Cilbir, which has become my go-to weekend breakfast. I had eyed Menemen sometime back when I saw it on another blogger’s Insta page. Menemen is the Turkish style scrambled eggs, however you can keep the eggs as in Shakshouka style – something I am yet to try though I have been dreaming about making it for ages! 😕 – if you don’t want to scramble it. So I feel it is a very forgiving recipe.
If you are like me, who loves crunchy capsicum bite and a kick of cumin, then this recipe is for you. HD actually didn’t enjoy it. I suggest adding a teeny bit of sugar to balance out the tartness the capsicum and tomato can throw at you. This dish reminded me of the local scrambled egg version, Baid Tamat, sans the capsicum. Though I am somebody who likes to have bread as is, this tasted much better with some toasty bread. It is a very easy recipe to make for breakfast or for a lazy brunch, or even dinner if you are alone. Off to the recipe…
Menemen | Turkish Scrambled Eggs
Ingredients
- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 cup chopped capsicum
- 1 small tomato
- 1 tbsp tomato paste
- A pinch of sugar
- Salt and crushed pepper to taste
- 3 eggs
- Chopped parsley for garnish
Instructions
- Heat the olive oil. Splutter the cumin.
- Add the capsicum and saute till half wilted.
- Add the tomato and tomato paste with some salt and a pinch of sugar and cook till the the mixture is really cooked and mashed. Sprinkle in some water if needed.
- Add pepper and saute for a minute. Adjust seasoning.
- Break in the eggs and fold in. Cook till done - as you like it!
- Switch off, add the parsley and serve hot with toast.
the platter looks so tempting that I would love to dig in right away, yummy!!