During my sophomore year of college I studied abroad in Istanbul, Turkey. One of my favorite memories was all the delicious food. Since I attended school while I was there, I had multiple engineering classes to study for. Before tests I would order menemen, a traditional scrambled egg dish, from the café in the student center so that I wouldn’t be hungry while taking the exams.
Most meals in Turkey are served with fresh French style bread and this is no exception. The version from the student café included socuk (pronounced sojuk) a cured Turkish sausage that adds a lot of flavor to the dish. Tomatoes, onions and peppers are traditionally mixed in as well. A fresh mini baguette was served alongside. Eating this dish brought me back to Turkey where I hope to return next summer. Enjoy!
Prep 20 mins
Cook 15 minns
2 tbsp olive oil
2 small onions (or shallots) , sliced
1 red or green pepper , halved deseeded and sliced
1-2 red (or green Serrano) chillies , deseeded and sliced
1-15oz can chopped tomatoes
2 bratwurst sausages
small bunch parsley , roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves , minced
1 loaf crusty, soft bread
Cook the bratwursts on the stove or grill and slice into small pieces. Set aside. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes, mixing well. Cook until the liquid has reduced, but not disappeared and season. Add bratwurst.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. As they start to cook, scramble them with the veggies.
Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt. Serve slices of the bread alongside to mop up the juices.
Nutrition per serving
222 calories, protein 12g, carbohydrate 12g, fat 15 g, saturated fat 4g, fiber 3g, sugar 9g, salt 0.39 g
Recipe adapted from Good Food magazine, May 2011.