I’m back and I bring breakfast with me. If you never traveled to Turkey you are missing their amazing BREAKFAST. I can easily and surely say that, for me, this is the best Turkish culinary treat. The things that constitute a Turkish breakfast vary from region to region, so for now I just wanna share with you one of my favorite ingredients of a proper breakfast, Menemen.
Menemen is a pretty common addiction to a breakfast table, and is usually served with bread. The important thing is, that it’s super fast to make, super tasty and as not expensive at all to make, just as I like it. I’m quite sure that each homemade menemen is different, and each person adds in whatever they prefer, onion or no onion, different types of cheese, even sucuk (a Turkish sausage). Nonetheless, I found myself, one of these weekends, wanting to figure out what’s the most common recipe for it. Googling I found out that the usual proportions are quite easy, and I decided to make it. It’s no secret that I love cheese, and kaşar cheese is a very common addiction to my daily cooking, so I added a big amount of cheese to this recipe. Honestly I think normal people use less cheese on their memenen, if they use it at all, but well I never said I was normal.
Here’s what you’ll need: (makes enough for 2 people even if I can and did eat it all)
- 2 long green chili peppers (yeşil biber)
- 2 tomatoes
- 2 eggs
- 2 tsp of olive oil
- salt and black pepper
- 100 g of kaşar cheese (cheddar or any other melting cheese will work well too)
Here’s how you do it:
1) Wash all the vegetables and add the olive oil to a small flat pan.
2) Start by cleaning the chili peppers of the seeds. This is the spicy part of the chili peppers and I usually this is a mild dish. If you like your dishes hot, leave some seeds in it. Chop the peppers in small pieces. And put them into the pan and turn the heat on, low heat is ok, you want them to cook slowly until they’re soft.
3) In the meantime, chop the tomatoes in very small pieces. When the peppers are soft add the tomatoes to the pan. Put the lid on the pan and let cook for about 5 minutes. This should be a bit watery in the beginning, and some of the water should evaporate while cooking.
4) After the tomatoes are soft crack the eggs on the pan and stir. You can stir the eggs before adding them to the pan, but it’s not necessary, as it all will be mixed in the pan. Let cook for around 5 more minutes, and you will see the eggs are cooked, and it all looks like a tasty mix between a stew and scrambled eggs.
As you can see I forgot to buy bread, so I just ate this with toast. Still tasty #noregrets ! I cannot even begin to explain how easy this is to put together, and it’s such a treat. It’s like having pizza for breakfast, but it’s kinda healthier , if you don’t put as much cheese as I do. In any case, this is my favorite and I am super happy with the results. I figured it was about time to share some more Turkish flavors.
Last but not least, I know this post has taken some time, but it’s summer guys! And I have been spending more time outside and less time taking pictures. I did, in fact, cook but there’s no record of it, so no blog posting either. Also if you miss me (or you’re just curious) you can always go to my instagram @mafaldacooks check out some extra pictures that don’t make it to the blog. Just go there…go…go…click the link…you know you want to! 😀
I hope you liked it and try it! You won’t regret it!
Feel free to comment and ask any question you might have!