Turkish Piment d'Ville Menemen
Menemen, a beloved Turkish egg dish, is a cousin to shakshuka, but looser and more scrambled, the eggs folded gently into the thick, spiced tomato and pepper sauce. Blooming Piment d'Ville in olive oil before the tomatoes go in brings a warm, rounded heat. The cumin adds a thread of earthiness, and a generous handful of torn parsley at the end keeps everything feeling fresh. Bring the skillet to the table and eat it straight from the pan with warm bread.
- Time: 40 min
- Servings: 2
Source: Boonville Barn Collective
Ingredients
- Tablespoon butter
- Tablespoons olive oil, divided
- ripe roma tomatoes , halved
- finely diced yellow onion
- diced green bell pepper or Italian frying pepper
- garlic, thinly sliced
- teaspoon Piment d’Ville, plus more for serving
- teaspoon ground cumin
- teaspoon salt
- eggs
- Crumbled feta cheese
- Fresh flat-leaf parsley, roughly torn
- Crusty bread or warm flatbread