Menemen from Simple: Effortless Food, Big Flavours (page 14) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hansyhobs on December 04, 2021

    Cooked for first time in ages. Cook down the veg for ages to get it as dry as possible. Takes a while but it's worth it. So delicious!

  • Astrid5555 on October 25, 2017

    Unfortunately did not check the other notes before cooking this recipe. The taste was great but like the other reviewers mentioned the texture was oddly mushy. Sprinkled on feta cheese and cilantro, which really made a difference.

  • westminstr on September 20, 2017

    I liked the veg mix but was totally not thrilled with the scrambled eggs which had an odd mushy texture mixed in with the veg. Concur w the other reviewer that the eggs are best done traditionally.

  • southerncooker on April 10, 2017

    This made for a very good breakfast. Leeks, bell peppers, tomatoes, garlic and some spices. I used tiny sweet colored peppers red and yellow instead of bell. Instead of flatbread I ate mine with sourdough toast. I used a couple of the options and sprinkled on parsley and feta. I cut the recipe down to just serve one.

  • Frenchfoodie on March 20, 2017

    Surprisingly tasty, mixed in the eggs went attractively pink from the pepper. 11 month old liked it too.

  • veronicafrance on November 20, 2016

    After yesterday's brown sludge I decided not to follow Diana's suggestion of scrambling the eggs. Instead I reverted to the traditional method of breaking the eggs on top once the tomatoes had reduced a bit. In this form it is basically the same as shakshuka, whereas scrambled it is piperade. Anyway, whatever ... either way it is quick, cheap, easy and delicious.

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