We've been gone for awhile. We were on an extended trip through Central Europe where we started off in Berlin.  Our hotel for the week there was in what I'd guess you'd call the Turkish Quarter or Little Istanbul.

It was a lovey, lively neighborhood full of great friendly people and outstanding cuisine. While our home of L.A. is full of "Mediterranean" restaurants, the food there is nothing like it is here.

One dish that really caught our fancy was menemen, or Turkish scrambled eggs.  The flavor was just off the charts good and a very filling and satisfying meal.

Of course, when I got home I had to try it, and it came out as one of the best breakfasts I've ever made.

INGREDIENTS (for three servings)
7 eggs
1 or 2 medium to large, ripe tomatoes (if you really like tomatoes in your eggs, use 2. If not, use 1)
1 large pepper of your choice (many people use bell peppers, I like a little more flavor so I used a pasilla chile. Whatever floats your boat. For my New Mexico friends, this is just dying for a large Hatch chile)
1/2 medium white onion
2 tablespoons butter
1 tablespoon olive oil
1 - 4 inch long soujuk sausage (my addition of a typical Middle Eastern sausage, you can leave out if you want to have a very authentic version)
1/4 cup crumbled feta cheese
salt and pepper to taste.

Dice the tomatoes, pepper, and onions. Cut up the sausage into small chunks.

In a 10 inch, shallow sauce pan, heat up the olive oil and butter.  Cook the pepper for 5 minutes. Add the onion and tomatoes and saute on medium heat for another 5 minutes.

Add the sausage and feta cheese and keep sauteing for another 3-4 minutes.

Add the eggs and stir for a minute. Rest for 10 seconds and stir again. Repeat this process until the eggs are thickened but just a bit underdone.

Serve and sprinkle with pepper flakes or salsa.

Copyright 2016 - Darryl Musick
All Rights Reserved

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