Breakfast is a difficult meal. Waking is a burden. The creations of the morning meal can quickly devolve into bland habits. Yet I love breakfast food. I’ve taken to making some breakfast meals as lunch or dinner fair. Among these is a kind of menemen, eggs with peppers. I say ‘a kind’ because a lot of the menemen I’ve had have been a sort of scrambled eggs. This particular recipe has a soft sweetness. I tend to poach the eggs and can be divided up into some very nice lunch-sized portions.
- 2 tbsp peanut oil
- 1 onions
- 2 bell pepper (I like to use a red & a yellow)
- 1 jalapeno pepper
- can diced tomatoes
- 1 tsp sugar
- 4 eggs
Dice the onion and peppers. Heat the oil in a heavy-based frying pan or skillet. Stir in the onions and pepper. Cook until they begin to soften so between 5-10 minutes. Add the tomatoes, mix, then sprinkle in the sugar and mix well. Let this simmer until the liquid as mostly cooked off.
Create four pockets in the mixture and crack an egg into each. Reduce the heat and cover. Let the mixture cook for another 5-10 minutes until the eggs are done.