Shakshouka except for the eggs are often scrambled. I made this for my brunch yesterday , made some quick flatbreads and also to make use of some sumac which i have, made a sumac yogurt to eat along with this.
It has an intense tomato flavour, serve this on some crusty bread or flatbread and scoop some yogurt on top of that or without , it is just as satisfying. Feel free to add in sausages, onions and feta cheese which is another common ingredient in menemen.
Recipe ( reference from here )
2tbsp olive oil
1/4 of bell pepper/capsicum , cubed
2 medium tomatoes, roughly chopped
2 tbsp tomato paste
some chopped parsley
salt and pepper
1. In a pan, heat olive oil. Saute bell pepper and add in chopped tomatoes and cook for about 7-8 minutes.
2. Add tomato paste and stir. Season with salt and pepper
3.Break in the eggs, do not stir util the eggs start to set and scramble the eggs. Cook until eggs are just done, do not overcook or it will be dry.
3. Remove from heat and sprinkle some parsley on top.
Sumac Yogurt ( from deliciousmagazine.co.uk )
1 tbsp extra virgin olive oil
1/2 tbsp sumac
1 clove garlic, crushed
100gm plain or greek yogurt
squueze of lemon juice ( omitted )
In a bowl, whisk the olive oil, sumac and garlic into the yogurt. Whisk in the lemon juice to taste and season with salt and pepper if desired.
I am submitting this post to Asian Food Fest : West Asia hosted by Shannon of Just As Delish