Menemen

sns-201408131930--tms--foodstylts--v-e20140813-001

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, finely chopped
  • 2 banana peppers, seeded and thinly sliced or diced (you can use a yellow or red pepper instead)
  • 4 medium tomatoes, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 8 eggs
  • 1/3 cup crumbled feta cheese
  • 1/2 teaspoon sumac
  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 1/3 cup plain Greek yogurt
  • Salt
  • 2 tablespoons finely chopped parsley

Instructions

  1. Heat the oil and butter in a medium skillet on medium-high heat. Saute the onion for 5 minutes or until soft and translucent. Add the peppers and continue cooking until the onions are golden and the peppers are softened, about 5 more minutes.
  2. Add the tomatoes and cook for another 5 to 7 minutes or until the tomatoes are softened and much of the juice has evaporated. Add the salt, pepper and chili flakes, and cook another minute. Lower heat to medium.
  3. Meanwhile, combine the eggs in a bowl and whisk to blend. Season with salt and pepper and add the feta cheese.
  4. Stir the egg mixture into the cooked vegetables and scramble the eggs until they are just done, 5 to 6 minutes. Do not overcook.
  5. Mix sumac, olive oil, garlic, Greek yogurt and salt in small bowl.
  6. Transfer to plates or shallow bowls or serve right from the pan. Drizzle with sumac yogurt sauce and garnish with parsley. Serve the remaining yogurt sauce on the side.

Makes 4 servings

 

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