Menemen is "A delicious combination of flavours," write Gulseren Sancakli and Margaret Oliphant in Turkish Cooking. They say, "this is a good and quickly made lunch or light supper dish."
Eggs with Tomatoes and Green Peppers (Menemen)
Slightly adapted from Turkish Cooking by Gulseren Sancakli and Margaret Oliphant, published by Mumhane Caddesi Mangir Sokak.
2 medium tomatoes, chopped
1 large green pepper, seeded and chopped
2 green onions, finely sliced
4 ounces Feta cheese, crumbled
1/2 bunch parsley, chopped
2 tablespoons butter
Beat the eggs in a bowl with a little salt and pepper. Melt the butter in a pan, add the onions, tomatoes and pepper and cook until soft. Then pour on the beaten egg and stir lightly for a little, before adding the cheese. Cook, whilst stirring, until just beginning to firm, but still slightly runny and then add the parsley and stir. It should have finished cooking at this point, but if not briefly return to heat until firm but not dry. Season and serve.
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