If there is an iconic food that Istanbulites would swear by, it is menemen; scrambled eggs cooked with tomatoes and green peppers and traditionally served in a copper pan.
8 tbsp olive oil
2 long green peppers, halved, deseeded and finely chopped
2 large tomatoes, peeled and finely diced
4 large eggs, lightly whisked
A pinch of salt
A pinch of Spice Kitchen Aleppo Pepper (Turkish red pepper flakes)
A pinch dry thyme
Crusty white bread, to serve
1 Warm up the olive oil in a non-stick frying pan. Add the chopped green peppers and cook over a medium heat for about 3 minutes, or until the peppers start softening. Stir in the diced tomatoes and simmer for about 5-7 minutes, or until most of the moisture has evaporated.
2 Fold in the lightly whisked eggs and add the thyme, salt and Aleppo Pepper. If you like menemen on the runnier side, just stir the eggs 2-3 times and remove the pan from the heat, otherwise continue cooking for about 1-2 minutes, gently stirring. You don't want to overcook your menemen to a dry crumble; it's traditional and utterly delicious when slightly runny. Serve with plenty of crusty white bread.
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