Menemen
Make this egg scramble for breakfast, or to serve as a main meal
Makes enough for: 2 people
Ingredients
- 30 mls olive oil
- 1 medium onion, peeled, cut in half and diced
- 2.5 mls dried orgenano
- 1.25 mls cayenne pepper
- salt and freshly ground black pepper to season
- 1 serrano chilli, seeded and diced
- 380 g cocktail tomatoes, divided
- 5 g fresh flat leaf parsley leaves, chopped, plus a few more to garnish
- 15 g butter
- 4 eggs
- flatbread for serving
Method
- Place the oil into a heavy bottomed frying pan and heat over a medium to high temperature
- Add the onion, oregano and cayenne, season to taste and sauté until soft, lowering the temperature slightly so as to not brown the onions
- Add the chilli and cook until soft
- Roughly chop half of the tomatoes, then add to the onions and cook until all the liquid has evaporated
- Once evaporated, add the parsley and butter and stir to combine
- Purée the other half of the tomatoes in a blender, then tip into a mixing bowl
- Add the eggs and whisk until foamy, then add to the onion mixture and stir to combine
- Continue to cook, stirrring occasionally until the eggs are done to your liking
- Adjust the seasoning, top with some more fresh parsley and serve with flatbreads