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Menemen

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Ingredients
  

  • Olive oil
  • 2 slices bacon chopped
  • 4 oz Chorizo or hot breakfast sausage
  • 2 Tbsp butter
  • 1 large or 2 small mild green peppers or chilies
  • 4-6 Roma tomatoes or 2-3 regular tomatoes (or a can of crushed tomatos)
  • 2 gloves garlic cracked but still in one piece.
  • 2-4 eggs
  • ½ tsp red pepper flakes paprika, or hot sauce
  • Parsley
  • ¼-½ cup melting cheese provolone, mozzarella, etc

Instructions
 

  • Heat your pan or skillet on medium heat.
  • Add a little olive oil and the meat. Cook the meat until done and then remove. Turn the heat down to low.
  • Add the butter and heat gently until the butter clarifies (i.e. the fat and milk separates), then allow the milk to brown a little in the bottom of the pan.
  • Thinly slice the peppers or chilies
  • Add the peppers to the pan and cook while you process the tomatoes (2-3 minutes).
  • Peel the tomatoes by quartering them and running them over a coarse grater. This will allow you to remove the skins while also making the tomatoes smoother for the recipe.
  • Add the tomatoes and the cracked garlic cloves to the pan and then put a lid on the pan and cook slowly for 6-10 minutes.
  • Remove the garlic cloves and add the meat back and 2 large pinches of the cheese and mix through.
  • Add the eggs, and mix them in to break them up, but not really scrambled. Cook until the whites are just firmed up and are no longer runny.
  • Put the rest of the grated cheese over the top, and then garnish with the red pepper or paprika and some parsley.
  • Cover the pan to melt the cheese.
  • There is no added salt in this recipe, as the meat and cheese will add salt. You can add more salt to taste if you like.
  • Serve with a hot sweet tea and some toasted slices of rustic bread. Use the toast to dip into the Menemen for eating.