Fluffy scrambled eggs, green and red peppers, succulent tomatoes and flavoursome herbs are combined to make a breakfast of champions.
Usually served with bread and garlicky yoghurt, this is simple enough to make on one of those lazy Sunday mornings.
Delicious Turkish menemen recipe
- 8 tbsp olive oil
- 2 long green and red peppers - halved, seeded and finely chopped
- 2 large tomatoes - peeled and finely diced
- 4 large eggs - lightly whisked
- A pinch salt
- A pinch red pepper flakes
- A pinch dry thyme
Warm the olive oil in a non-stick frying pan.
Add the chopped peppers and cook on the medium heat until the peppers start softening yet do not pick up any brown colour (for approximately 3 minutes).
Stir in the diced tomatoes and simmer for about 5-7 minutes.
Stir the eggs 2-3 times and remove the pan from the heat and continue cooking for about 1-2 minutes, gently stirring.
Add the salt, red pepper flakes and the thyme to season.
(Serves 2 people)
Recipe courtesy of Kitchenette, a recently opened Mediterranean cafe, restaurant and bar in Putney.
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