This is another recipe from the book Ozlem’s Turkish Table. Whilst not a bbq book the recipes can easily be done on the BBQ.
Menemen is a turkish scrambled eggs with vegetables which is popular in many Turkish households as a weekend breakfast.
I cooked this a few weeks ago as part of a COVID 19 lockdown bbq competition and served it in a bacon weave basket with a bloody mary, it would be just as nice served on sourdough toast
Turkish Scrambled Eggs
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield2 - 3 Servings
- 4 eggs
- 1/2 green pepper
- 1 spring onion
- 2 medium ripe tomatoes finely diced
- 1 tbs olive oil
- 60 gms feta crumbled
- 1tsp turkish red pepper flakes of chilli flakes
- salt and ground black pepper
- Bread to Serve
Light the BBQ and set a cool fire zone with a few coals
Crack eggs into bowl and lightly beat, add feta and combine
Add olive oil into pan and heat.
Stir in the green peppers and cook for a couple of minutes.
Add the spring onions, tomatoes and red pepper flakes and mix well.
Pour in the eggs and scramble over a medium heat until the are just done but retain some moisture.
Season with salt and pepper.
Serve with crusty sourdough or pita bread.