I came across this recipe a long time ago, whilst searching for the perfect Turkish “Menemen” Omelet (will save that for another post!). It’s really so quick and easy to make but full of flavour and goodness.
I cook this up for breakfast, lunch or dinner and no dish is ever the same (depending what I have in the fridge!). Although I have stuck to my original recipe below. I normally add dried Chill powder or flakes to mine. This is completely optional. I love the heat and all the lovely properties that the Chili pepper has to offer (you may be surprised to find they contain a lot of vitamin E and A). Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten.
Capsaicin is a valuable tool in combating inflammation and great for boosting our immunity. Some studies show that Capsaicin is a natural pain relief, while other studies show it can reduce blood cholesterol and triglyceride levels. One of the most well known benefits of hot chili peppers is thermogenesis (heat production). The heat you feel after eating hot chili peppers takes energy—and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis and oxygen consumption for more than 20 minutes after they are eaten.
When choosing fresh chili peppers look for ones that are vivid, deep in color and glossy with firm and taut skins. When choosing dried chili peppers look for ones that are still vivid in color. If they’ve lost their color, they’ve probably lost their flavor as well. Both fresh and dried chili peppers are available throughout the year in most areas.
Most importantly be careful when handling, capsaicin, can cause a severe burning sensation if it touches your skin or lips, or comes in contact with your eyes!! And as always find what feels good for you. Do not use extremely or if this is something that does not agree with you.
- 3 medium ripe tomatoes, finely chopped
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 3 tablespoons olive oil
- 3 eggs
- 1/4 teaspoon turmeric powder. Use fresh Turmeric and grate if preferred but I would add a little powder as well to ensure a beautiful color.
- 3 tablespoons crushed tomatoes.
- Himalayan salt & freshly ground black pepper to taste
- Finely chopped fresh coriander.
- Optional; more freshly ground black pepper and a pinch (or 2!!) of chili powder or fresh finely chopped chili peppers.
- Heat the olive oil in a frying pan over low heat. This recipe really requires a medium heat but I never use olive oil at medium or high temperatures.
- Add onions, sauté until tender and slightly golden. Add garlic and sauté for two more minutes, stirring occasionally.
- Add turmeric powder and mix well. You can grate fresh turmeric here also.
- Add chopped tomatoes and crushed tomatoes, season with salt and black pepper; cook until tender and almost all the liquid is absorbed, stirring occasionally.
- Crack the eggs over the tomato mixture.
- Make sure heat is low, cover the pan and cook until the eggs are set.
- Sprinkle chopped coriander and cook uncovered for two more minutes.
- Serve immediately. This is great with a Fig salad or Avocado and Feta Salad.