Ethné de Vienne’s Vegetable and Egg Stew (Menemen)
Ethné de Vienne’s Vegetable and Egg Stew (Menemen)
Ingredients
- 1 small onion, sliced
- 1 Turkish
- 2 tablespoons (30 ml) clarified butter
- Olive oil and butter
- 2 tomatoes, peeled and chopped
- 2 tablespoons (30 ml) Aleppo pepper
- Salt
- 1/2 teaspoon (2.5 ml) ground black pepper
- 2 eggs
- 2 oz Turkish cheese (beyaz peynir)
- Aleppo pepper flakes, for garnish
Instructions
- Sauté the onion and pepper in the clarified in a small saucepan or skillet until they begin to caramelize (5 minutes).
- Add the tomatoes, Aleppo pepper, salt, and pepper.
- Stir and cook until the sauce begins to thicken. Make two small wells in the sauce and break an egg into each.
- Cover with a lid or a plate and cook over low heat until the eggs are poached (4 minutes).
- Top with the cheese or Garlic Yogurt and garnish with a few flakes of Aleppo pepper.
- Serve with bread.
Ethné de Vienne’s Vegetable and Egg Stew (Menemen)