MEHMET'S OTTOMAN EGGS (TURKISH)
A couple of years ago we found this delicious recipe for eggs. The lightly caramelized, soft onions go perfectly with the eggs. According to the source, this is an old Ottoman recipe. It was customarily eaten by the Sultan at the Topkapi Palace in Istanbul and was his favorite breakfast. According to the original ancient version, the onions should be slow-cooked for six hours. That would be unreasonable these days. But do give it at least an hour. The longer it cooks, the better it will be!
Provided by Jane Manna @Mom2AHungryClan
Categories Eggs
Number Of Ingredients 8
Steps:
- Peel, halve and then thinly slice the onions.
- Heat a generous amount of butter in a heavy frying pan. Add the onions and a good pinch of salt. Stir to coat onions in the melted butter.
- Cook over low heat for at least 60 minutes, stirring occasionally. The longer you can cook the onions, the better. As the onions cook and become dry, sprinkle them with water. The idea is to end up with totally soft onions which are beginning to caramelize, but are not yet too brown and sweet. They should not be crispy at all. Taste and add more salt if you wish (you may find it helps to cover the pan for some of the cooking.)
- When the onions are caramelized, sprinkle with a small splash of vinegar, salt, pepper and red pepper or paprika. Mix thoroughly (you may also add a pinch of sugar, if you wish.)
- Make 4 indentations in the onions and carefully Crack an egg into each "nest". Sprinkle with a little salt and pepper and cook gently until the eggs are covered with a thin transparent film. The whites should be set, but the yolks should still be runny.
- Serve immediately with bread or toast.
TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)
Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen -- the traditional Turkish egg dish loaded with peppers and tomatoes -- is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, easy, for one, for two, lunch, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
- Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
- When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.
Nutrition Facts : @context http, Calories 1298, UnsaturatedFat 40 grams, Carbohydrate 143 grams, Fat 58 grams, Fiber 11 grams, Protein 53 grams, SaturatedFat 14 grams, Sodium 2564 milligrams, Sugar 15 grams, TransFat 0 grams
MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)
Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer's market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.
Provided by Joan Nathan
Categories breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
- Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.
TURKISH EGGS (CILBIR)
At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
- Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
- Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g
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