Menemen Recipe
Menemen
(AKA Turkish Shakshuka) - Turkish Eggs
Submitted By: Taz

Ingredients:

2 Tbs Olive Oil (Zeytin Yağı)
1 Medium Onion (Soğan) - diced 
1 Large Anaheim Pepper (Anaheim Biberi)* - seeded and diced
3 Cloves Fresh Garlic (Sarımsak) - thin sliced
1 ½ lb Red Ripe Tomatoes (Domates)** - cored and diced
2 Green Onions (Yeşil Soğan) - chopped
1 Tbs Butter (Tereyağı)
1 tsp Ground Aleppo Pepper (Halep Biberi)*** - amount to taste
Kosher Salt (Tuz) to taste
Fresh Ground Black Pepper (Karabiber) to taste
4-6 Large Eggs (Yumurta)
-OPTIONAL GARNISH-
A Drizzle of Olive Oil (Zeytin Yağı)
¼ Cup Fresh Mint Leaves (Nane Yaprakları) - chopped
1 Green Onion (Yeşil Soğan) - thin sliced

Preparation:
  1. Heat oil in a large skillet (preferably a 12 inch cast iron) over medium-high heat until shimmering - Add the onion and Anaheim pepper and sauté until soft (apx 5-7 minutes)
  2. Reduce heat to medium and add garlic - Sauté until fragrant (apx 30 seconds) - Add the diced tomatoes, chopped green onion, butter, Aleppo pepper, along with ½ tsp of salt and ¼ tsp black pepper - Bring to a simmer and allow to cook (stirring occasionally) for 10 minutes
  3. Adjust seasoning with additional salt pepper, and Aleppo pepper as needed
  4. NOW YOU HAVE SOME CHOICES:
        OPTION 1: You can make little 'wells' for each of your eggs spaced around the skillet and gently
        crack your eggs into each one - Season each egg with a pinch of salt and pepper on top - Cover, and
        allow to cook until the eggs have set (apx 8-12 minutes)

       OPTION 2: Skip the 'wells' and crack the eggs directly on top of the tomato/pepper mixture - Allow to
       cook for 1-2 minutes and then, break the yolks and stir the eggs into the mixture (how thoroughly you
       combine is up to you) and then allow to cook until the eggs are done to your liking (apx 3-7 minutes
       depending on how set you like your eggs) - Probably the most common preparation

      OPTION 3: Lightly beat your eggs and then pour over the top of the tomato/pepper mixture - Cover,
      and allow to cook undisturbed until set to your liking (apx 3-6 minutes) - Remove from heat and leave
      'as is' or gently fold everything together

All of these optional preparation methods are traditional ways the dish is prepared - Each way alters the final texture of the dish but allows you to choose your favorite!
  1. Remove from heat and garnish as desired - Serve hot along with Turkish Simit or good crusty bread
*    Traditionally, Turkish green peppers known as Sivri Biber are used but they seem to be all but
      impossible to find outside of the Mediterranean, if you can find them you should definitely use
      them (2-3) but you could also substitute a large green OR red bell pepper (Dolmalık Biber)

**   Can substitute 1 (15oz) can diced tomatoes and their liquid

*** If you do not have access to dried Aleppo pepper, you can substitute smoked paprika with a pinch of
       red chile powder or cayenne

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