It must have been the Turks who discovered that breakfast is the most important meal of the day. On a recent visit to Turkey, I reveled in the morning repast. At every hotel and inn, we enjoyed a feast of delicious offerings.
One of my favorite dishes to get the morning going was scrambled eggs, Turkish style. Menemen is a dish of sauteed onions, peppers and tomatoes with scrambled eggs, enriched with crumbled feta cheese.
I had many versions throughout my Turkish culinary visit. Sometimes, the dish had the vegetable mixture on the bottom of the pan and steamed (not scrambled) eggs on top. I prefer the scrambled tangle of sweet tomatoes, mild peppers, golden onion and creamy eggs. I have added a yogurt drizzle spiced with sumac for a touch of Turkish flavor.
My most memorable breakfast was at the Kempinski Hotel Barbaros Bay. Sitting outside on a private bay overlooking the Aegean Sea, menemen was presented in copper casseroles. The hotel setting was magical. We also visited the Ciragan Palace Kempinski in Istanbul that was situated right on the Bosphorus. The breakfasts, served on the patio, were a sight to behold, occupying an entire room of possibilities. Menemen, of course, was served there, as well.
Turkey may seem far away, but you can certainly experience this breakfast pleasure in your own kitchen.
Contact Diane Rossen Worthington at www.seriouslysimple.com.
Menemen
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, finely chopped
2 banana peppers, seeded and thinly sliced or diced
4 medium tomatoes, peeled and finely chopped
Salt and freshly ground black pepper, to taste
1⁄2 teaspoon crushed red pepper
8 large eggs
1⁄3 cup crumbled feta cheese
Sumac yogurt sauce (see recipe)
2 tablespoons finely chopped parsley
Heat the oil and butter in a medium skillet on medium-high heat. Saute the onion for 5 minutes or until soft and translucent. Add the peppers and continue cooking until the onions are golden and the peppers are softened, for about 5 more minutes.
Add the tomatoes and cook for 5 to 7 minutes, or until the tomatoes are softened and much of the juice has evaporated. Season with salt and pepper and add the red pepper; cook for 1 minute. Lower the heat to medium.
Meanwhile, whisk the eggs in a bowl. Season with salt and pepper and add the feta cheese.
Stir the egg mixture into the cooked vegetables and scramble the eggs until they are just done, for 5 to 6 minutes. Do not overcook.
Transfer the eggs to plates and drizzle with sumac yogurt sauce and garnish with parsley.
Serves 4.
Sumac Yogurt Sauce
1⁄2 teaspoon sumac
1 tablespoon olive oil
1 clove garlic, minced
1⁄3 cup plain Greek yogurt
Pinch of salt
Combine the ingredients in small bowl and mix. Adjust seasoning if necessary.
