There exists a whole world of eggs I thoroughly plan on exploring. Eggs just might be the best and most convenient single-cell protein out there. I have even seen old ladies slowly peeling their boiled eggs on a train or in the park. They make for great breakfasts, and fantastic lunches. Simply boiled with a cracking of fresh black pepper, or elaborately surrounded by a medley of vegetables (or cheese!), eggs are worth contemplation.
This Turkish egg dish, named menemen, has the egg surrounded by a delicious sweet pepper, onion, and tomato mixture.
3 Tbsp olive oil
1 yellow sweet pepper, rough dice
1 red sweet pepper, rough dice
1 green chilli pepper, seeded, diced
2 tomatoes, rough dice
1 onion, diced
3/4 tsp salt, pepper
Bread, to serve
Over a medium-high heat, saute the onion, chili, and capsicums in the olive oil until blistered but still have a bite to them.
Add the tomatoes, a couple tablespoons of water, and simmer covered for about 5 minutes.
The mixture should be thick and chunky by now.
Make “holes” in the mixture evenly spaced apart to crack the eggs in.
Crack the eggs in the “holes”, season, cover and cook for about 2-3 more minutes until all the whites have been cooked but the yolk is still runny.
Serve hot with some crusty bread.