As you guys know, we are big fans of eggs! We’ve even added a section on eggs (very ambitiously, I must say) on our blog 😀
One of our all time, absolute favorites is the Turkish Menemen. Now I know that a lot of people confuse it with Shakshuka. But the modern version of these two dishes have some subtle differences in flavours. The Menemen is simpler but extremely flavourful. Shakshuka has hints of Mediterranean spices. Shakshuka is commonly found in Israeli cuisine or restaurants, whereas Menemen is more of a Turkish preparation. Although a lot of people interchange the two because of the use of eggs and tomatoes, I have different recipes for both.
For me Shakshuka is with scrambled eggs while Menemen is with whole eggs. If someone can throw more light on the differences I’d love to know!
Depending on what meal you are cooking it as, you can add either a yogurt sauce or bread as sides. I of course, love dipping in some bread and enjoying a mouthful of these flavours.
Check out the recipe and try out this yummy dish. I guarantee it being a hit with egg-lovers as breakfast, brunch or dinner 🙂
Tomatoes: 2 medium
Onions: 1 medium
Capsicum/Green Pepper: 1 medium
(red/yellow pepper optional)
Garlic: 3-4 cloves
Green chillies: 2-3
Olive Oil: 1-2 tbsps
Water: 2 tsps
Sugar: 1/4 tsp
Coriander/Parsley or Mint leaves: Handful to garnish
I prefer to make it in a pan and dunk my bread straight into it.
Slice onions and Capsicum. Dice the tomatoes.
Heat a pan and add 1 tbsp Olive Oil to it. Add onions to it and fry it for about 30 seconds.
Next add the capsicum to it and fry it well. Add 1/2 tbsp Olive oil.
Add in the chillies and crushed garlic.
Fry it well and let the veggies crisp up in medium to high heat for 2-3 mins.
Now add it the tomatoes and sugar. Sprinkle a couple of teaspoons of water, add salt & pepper . Let the tomatoes cook well.
Make two pockets in the mixture to break in the eggs. Keep the heat on low and break the eggs directly into the pan. If you want, you can sprinkle some salt & pepper on top of the eggs.
Cover the pan and cook for 3-5 mins depending on how you like your eggs. I like mine with a runny yolk, so I switch off the heat in 2- 3 mins and let it stay covered for another minute.
Top with chopped coriander or mint and enjoy it directly from the pan or serve into individual portions.