Menemen with peppers and feta

Menemen is a Turkish dish which is very similar to a Bulgarian dish called Mish-Mash. Fair bit of Bulgarian cuisine is inspired by Turkish and Mediterranean cuisine so it’s hardly surprising. The main ingredients are onions, tomatoes, peppers and eggs. While the finished version doesn’t look the most appealing, it is indeed really tasty, especially when topped with feta and served with crusty bread or warm flatbreads. This makes a nice light dinner dish when served with salad, but it’s equally lovely for breakfast. Slightly adapted from a Waitrose & Partners Food magazine recipe.

More dishes with eggs: Green Eggs; Spanish Baked Eggs; Two Ways with Eggs & Chorizo.

Menemen with peppers and feta

Serves 3-4 | Prep 10 mins | Cooking time 15 mins
Easy | Vegetarian | Gluten-Free

Menemen-02

You’ll need:

  • 4 tbsp extra virgin olive oil;
  • 227g can chopped tomatoes;
  • 1 onion, finely chopped;
  • 2 garlic cloves, crushed;
  • 1 tsp chilli flakes, plus extra to serve;
  • ½ tsp dried oregano;
  • 2 pointed peppers, sliced;
  • 8 eggs, beaten;
  • 100g feta, crumbled;
  • ¼ x 25g pack flat leaf parsley, leaves roughly chopped

Put the oil in a large non-stick pan and set over a medium heat. Add the onion, chilli flakes, oregano and peppers and cook for a couple of minutes until slightly softened. Add the garlic and cook for 30 seconds, before you add the tomatoes. Season and cook gently for 10 minutes, until the onions have softened and the sauce has reduced.

Add the beaten egg, season and gently stir until scrambled and barely set. Remove from the heat, scatter over the feta, parsley and a few more chilli flakes. Serve with pickled chillies, crispy bread or warm flatbread. You can also serve with salad if making for lunch or dinner.

Original recipe from Waitrose & Partners Food, April 2019 issue, available online here.

Author: Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

Leave a Reply