Multiculturalism in Australia contributes so much to our way of life in so many ways, but probably the stand-out for many of us is . . . interesting and delicious food! And because we have so much diversity n offer, we can also take and adapt and even mix the dishes up a bit – a true cultural melting pot!
This is my take on Turkish Menemen - an easy one-pan breakfast dish (or lunch if you like).
- 2 Tbsp olive oil
- 1 onion sliced
- 2 cloves garlic
- 1 red or green capsicum sliced
- 1 red chilli deseeded & chopped or chilli flakes to taste (optional)
- 1 zucchini sliced
- 1 eggplant sliced
- 400 g can chopped tomatoes
- 2-4 eggs (depending on how many people)
- Parsley roughly chopped for garnish
- Natural yoghurt for serving
- Heat the oil in a heavy-based frying pan. Saute onions, garlic, capsicum, zucchini and eggplant* (a little chilli if that’s your fancy). Cook until they begin to soften. Add the tomatoes, mixing well. Cook until the liquid has reduced, season.
- Using a wooden spoon, create pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set. (If you wish you can break the eggs up a bit so that it flows into the vegetable mixture.)
- Season to taste and sprinkle the with parsley. Serve straight from the pan with a dollop of natural yoghurt.
- If you’re not partial to eggplant you can leave it out with little effect on the dish. In fact the real Menemen is made with just peppers and tomatoes as the base.
- In the interests of further cultural diversity, or if you would rather get your protein from somewhere other than eggs, my latest discovery is some diced haloumi (especially the chilli infused one) is also delicious. ......MJ