Ingredients
- 2–3 tbsp oil or butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 400g (1 can) of whole peeled tomatoes
- ½ tsp salt
- 1 tbsp crushed red chilli flakes
- ½ tsp paprika or red chilli powder
- 1 tsp black pepper
- 4 boiled eggs, halved
- generous handful of chopped mozzarella or grated cheddar cheese
- 4–5 sliced green chillies, to garnish
- parsley or coriander, to garnish
- ½ tsp Aleppo pepper or paprika (to sprinkle)
Directions
Step 1
Heat the oil or butter in a frying pan over medium heat. Add the chopped onion and cook until soft and lightly golden.
Step 2
Add the minced garlic and cook for about 30 seconds, until fragrant.
Step 3
Add the tinned tomatoes and stir well. Cook for 5–7 minutes, allowing the sauce to thicken slightly.
Step 4
Season with salt, crushed red chilli flakes, paprika (or chilli powder), and black pepper. Mix well and simmer for another 2–3 minutes.
Step 5
Add the boiled eggs (cut side down) and gently fold them into the sauce.
Step 6
Sprinkle over the cheese and allow it to melt into the menemen.
Step 7
Garnish with sliced green chillies, parsley or coriander, and a sprinkle of Aleppo pepper or paprika. Serve hot with warm bread.
