Menemen
Shaun started cooking when he was seven years old and is a passionate home chef and restaurant enthusiast.
I was discussing favorite breakfast foods with a friend. Some of my favorites are Eggs Benedict, waffles, and shakshuka. My friend grew up in Turkey and suggested I try menemen, a dish she described as shakshuka’s cousin. It’s tasty, healthy, hearty, full of flavor, and fun. It’s not a difficult dish, but it takes a bit of time so I only serve it on weekends. I prepare the food, give everyone a plate, take the whole skillet to the table, and it’s a breakfast buffet free-for-all. Menemen is typically served with thick-cut bread but I serve it with a brand of grain-free tortilla chips that my family loves.
Ingredients
- 45 ml (3 tablespoons) avocado oil, olive oil, or other high quality oil
- 1 medium yellow onion, diced
- Salt, as needed
- 1 red or green bell pepper, cored, seeded, and sliced into 3 cm (1 inch) strips
- 75 ml (5 tablespoons) tomato paste
- 1 vine-ripe tomato, diced
- 15-30 ml (1-2 tablespoons) za'atar seasoning or 7 ml (1/2 tablespoon) dried oregano
- 6 large eggs, beaten
- Chopped flat-leaf parsley or thinly sliced scallion tops, for garnish
Preparation
- In a skillet over medium heat, heat 30 ml (2 tablespoons) of the oil. Add onion to with a pinch of salt and saute until soft. Add bell pepper to onion continue to saute until soft.
2. Push onions and peppers to the outside edge of the pan and add the remaining 15 ml (1 tablespoon) oil to the center of the pan. Add tomato paste to the oil and saute for 1-2 minutes, then mix with onions and peppers.
2. Add tomatoes and za’atar to the pan and mix. Continue cooking until the tomatoes are softened. Push the vegetable mixture to one side of the pan and add beaten eggs to the other.
3. Lightly mix the eggs as they cook to make medium-sized curd scrambled eggs. Do not overcook; the eggs will continue to cook during the final step.
4. Gently fold eggs into vegetable mixture, and season with salt to taste. Garnish with parsley or sliced scallions. If you wish, just before serving sprinkle a little high-quality extra virgin olive oil over the whole dish. This adds brightness and complexity to the final dish.
Shaun Whalen
Shaun started cooking when he was seven years old and is a passionate home chef and restaurant enthusiast. Most of the dishes he prepares these days are dairy-free because his son has a life-threatening allergy and soy/gluten-free because they triggers his son’s eczema. Shaun’s goal when cooking is to give his son a chance to experience safe versions of all the foods he loves.
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