This week I’m teaming up with the British Lion Eggs to celebrate British Egg Week, in praise of one of my favourite ingredients to cook with: eggs. To highlight just how easy and tasty cooking with eggs is, I made a delicious Turkish breakfast recipe: Menemen, scrambled eggs with tomatoes and red peppers.
I wasn’t always a big eater of eggs, especially when I lived in Italy, but moving to Britain certainly changed my food habits and made me appreciate this simple yet amazing ingredient.
Us Italians don’t have a tradition for eating eggs in the morning (or any other savoury breakfast for that matter) and so eggs are generally cooked as a main course: scrambled in a frittata, boiled in a salad or stirred into a bowl of spaghetti carbonara. When I moved to London and started cooking my own meals, I discovered how versatile and appetising eggs are. You can put an egg on more dishes than you think!
Nowadays I eat eggs several times a week, generally for brunch, outside or at home. It is super quick to cook an egg-based dish and it makes a healthy, low-calorie and nutritious meal (a medium-sized egg contains just 70 calories).
Eggs are also an excellent source of natural protein and one of nature’s most nutrient-dense foods.
When buying eggs in UK, it is important to choose ones that are marked with the British Lion Quality mark. More than 90% of UK eggs are produced within this scheme.
The British Lion Quality mark can only be used by subscribers to the British Egg Industry Council who work accordance with UK and EU laws and the British Lion Quality Code of Practice. This code ensures the highest standards of food safety and animal welfare.
This year’s theme to celebrate British Egg Week is “put an egg on it” and it aims to encourage people to eat eggs in more unusual ways by putting an egg on dishes they wouldn’t normally think to try. BEIC teamed up with Farang London chef Seb Holmes to deliver six quick and tasty Thai street food inspired recipes (visit British Lion Egg to view the recipe collection).
Menemen is a dish of eggs scrambled mixed with tomatoes, red peppers, chilies and olive oil. It is traditionally served with Turkish bread such as simit (a circular bread encrusted with sesame seeds).
One of the best menemen I’ve ever had was on the terrace of Georges Hotel Galata in Istanbul, but you don’t need to book flights to Turkey to taste this delicious breakfast. The recipe is very easy and you can make it at home with just a few ingredients!
2 tbsp olive oil
1 tbsp butter
1 small white onion, diced
1 red pepper
1/2 tsp chilli flakes
1 clove garlic, minced
4 medium tomatoes, chopped
5 British Lion Quality eggs
salt and pepper
Place a large skillet over medium heat and add the olive oil and butter. Once the butter has melted into the oil, add the onion and peppers, a pinch of salt and the chilli flakes. Cook, stirring occasionally, for around 5 minutes or until both onions and peppers have softened.
Add the garlic and allow to fry briefly before adding the chopped tomatoes. Cook, stirring occasionally, for about 5-10 minutes, until the tomatoes have lost some but not all of their liquid and everything is coming together.
Lightly beat the eggs together in a bowl. Slowly add the beaten eggs to the skillet, folding gently into tomato mixture. Cook for 1 to 2 minutes.
Serve immediately with Turkish simit bread.
Recipe adapted from Food52.
Disclaimer: this recipe was written in collaboration with British Lion Eggs for British Egg Week. All opinions are my own.