Ethné de Vienne’s Vegetable and Egg Stew (Menemen) 


Instructions

1. 1

   Sauté the onion and pepper in the clarified in a small saucepan or skillet until they begin to caramelize (5 minutes).

2. 2

   Add the tomatoes, Aleppo pepper, salt, and pepper.

3. 3

   Stir and cook until the sauce begins to thicken. Make two small wells in the sauce and break an egg into each.

4. 4

   Cover with a lid or a plate and cook over low heat until the eggs are poached (4 minutes).

5. 5

   Top with the cheese or Garlic Yogurt and garnish with a few flakes of Aleppo pepper.

6. 6

   Serve with bread.