Surrey Homes | SH74 | March 2021 | Interiors supplement inside

Food
Be Humble
Whether you’re new to the chicken-keeping game
with a glut of eggs, a seasoned poultry professional
or just looking for a nutrient-rich, protein-packed
meal option, shake up your egg repertoire with
unusual recipes inspired by world cuisine
Recipes: Jenny Linford, Jordan Bourke & Will Torrent
Photographs: Peter Cassidy, Kate Whitaker
& Jonathan Gregson
Menemen
Serves: 4 Prep time: 10 minutes
Cooking time: 15 minutes
A classic Turkish dish, this colourful version of scrambled
eggs is great for a flavourful breakfast or brunch. Serve
menemen with rustic bread, a crisp baguette or toast.
• 200g ripe tomatoes
• 6 eggs
• ½ tsp Turkish pepper flakes, such as Aleppo pepper
• 1 teaspoon fresh thyme leaves
• 7g butter
• 1 tablespoon olive oil
• 2 spring onions, chopped
• ½ green (bell) pepper, chopped
• 2 tsps tomato purée
• 2 tbsp chopped fresh flat-leaf parsley
• sea salt and black pepper, to season
1 Begin by scalding the tomatoes. Pour boiling water over
the ripe tomatoes in a heatproof bowl. Set aside for1 minute,
then drain and carefully peel off the skin using a sharp
knife. Roughly chop, reserving any juices, and set aside.
2 Beat the eggs in a large mixing bowl and season with
the Turkish pepper flakes, thyme, salt and pepper.
3 Heat the butter and oil in a large, heavy-bottomed frying pan
set over low heat. Add the spring onions and (bell) pepper and fry
gently, stirring, for 2 minutes. Addthe chopped tomatoes and cook,
stirring often, for 8-10 minutes, until the tomatoes have softened
and form a thick paste. Add the tomato purée, mixing in well.
4 Pour in the beaten, seasoned eggs and gently stir. Cook,
stirring gently now and then, until the eggs are to your taste.
5 Garnish with fresh parsley and serve at once.
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