Menemen

Sometimes for breakfast you crave something different and this Turkish scrambled egg and tomato dish was a delicious variation on a familiar theme.

Ingredients

serves 4

8 free-range eggs

4 ripe tomatoes, peeled and finely chopped 

2 small onions, finely chopped

2 mild green chillies, deseeded and finely chopped

5 tablespoons extra-virgin olive oil

1 tsp hot paprika

2 tsp fresh oregano (or 1/2 tsp dried)
1 tbsp tomato puree (optional)

salt

ground black pepper

Method

Peel your tomatoes by cutting a small cross at their base and then blanching in boiling water briefly. Let them cool down slightly before peeling them. 

In a heavy-based frying pan over a low heat, warm up the olive oil. Add the onions and cook slowly until soft.  Add the paprika and stir well into the oil. Then add the peppers and continue to cook for a further 10 minutes. 

Season with some salt and plenty of black pepper. Then add the oregano.  Add tomatoes and continue to cook for another ten minutes on a low temperature.  If the colour hasn't deepened or it lacks some intensity add some tomato puree and cook it for a little longer.

Taste and adjust the seasoning. 

Remove half of the tomato/onion/pepper mix and set aside in a small pan on a low heat to keep warm.

In a large bowl crack all the eggs and whisk together with a fork. Season well with salt and pepper.

Increase the temperature of the frying pan to a medium heat.  Add the eggs.  Resist the urge to stir immediately to allow the egg to settle a little and form shape.  Then gently stir the eggs, almost folding. The dish should still be quite runny so at the point where the eggs are just barely cooked remove from the heat.

Add the extra tomato sauce and gently stir through.

Serve immediately in individual bowls. Scatter over some chopped oregano and a drizzle of olive oil.