Sunday lunch: always a good time to learn a new Turkish breakfast food. Enter: Muharrem (aka, Mao) and his delicious Menemen.
For two or three:
1/2 an onion, chopped
a chunk of green bell pepper, spicy or not, chopped
note: I must admit, I don't know much about the varieties of green pepper, but a lot of turkish food has these smaller, lighter colored bell peppers that have a very distinct, almost spicy taste. Im sure whatever other variety would work, but these definitely give your food a particular flavor
1 clove garlic, chopped
2 beautiful tomatoes
a handful mushrooms (canned works!)
spicy turkish sausage, or whatever variety you'd like
grated swiss cheese to top with
salt, spices of choice - here in France they have "spices of the country" that is a mix of things very similar to Italian blends. Twas yummy
oil to sautée (generous)
~ we used olive oil, but I think other standard oils would be better...
1. sautée onions, garlic and pepper "until they're dead," as the Turkish saying goes (meaning, really well)
2. add the chopped tomatoes, sautee a bit more, then the mushrooms, then the sausage and spices
3. sautée this on a medium heat until it all blends together.
4. when most of the liquid is gone, and it starts cooking onto the bottom of the pan, beat the 3 eggs together and pour in.
5. you will want to fold this together as it cooks, but don't stir too much. Honestly, dont "stir" at all. Have a sense of subtlety and gently make sure the eggs don't burn to the bottom of the pan.
6. the ratio of "eggs to other stuff" is high enough that this will never take on the look of an omelet, so to see when it is done, you'll have to just watch to make sure there isn't any runny eggs left.
7. sprinkle the swiss cheese on top
note: this dish takes some time on the stove. it has to cook down and get the right consistency, so don't rush it!
Afiyet olsun! (bon apetite!)