Updated: Apr 29, 2021
After I made the seitan sucuk for my friend Olli yesterday, I of course wanted to do something delicious with it.
I came across this Turkish breakfast dish that pretty much only consists of peppers, tomatoes, eggs and depending on who you ask onions: Menemen.
You can also vary the whole thing with feta or like me in this recipe with sucuk and I am definitely fell in love with this simple, hearty breakfast.
A small note, which I also found very important with the "Half Eggs": vegan eggs just won't taste like the original. However, you can give a dish a similar taste component or texture as the original, which is what the dish aims to do here. :)
Approximately 30-45 minutes
Makes 2-3 servings
75g carrots or even better hokkaido pumpkin (weighed unpeeled)
40g potato (weighed unpeeled)
3g yeast flakes
2g Kala Namak
2g sweet peppers
Pinch of turmeric
200g silken tofu
10g tapioca starch
5g glutinous rice flour
1g Kala Namak
Some olive oil
1 onion (weighed approx.100g unpeeled)
1-2 green peppers
1 red chili pepper (optional)
5g sweet pepper
Of course, you can also simply use an egg substitute for scrambled eggs or fried eggs of your choice for the recipe. Usually the egg is whisked and stirred into the menemen anyway, but I found the variant with the fried egg a bit more appealing optically.
That's why I first cooked the peeled and finely chopped carrot with the potato until both are completely soft.
Then I mixed them very finely with the other ingredients for the egg yolk with a hand blender. Some of the "egg yolk" may be left over, since not everything will fit on the fried eggs later, but it is also quite suitable for dipping for the flatbread or if the appearance is not so important to you, you can of course use everything later. A smaller amount is just difficult to make, because the mixer then hardly has anything to grab and the whole thing is not so nice and smooth.
While the potatoes and carrots are cooking, the silken tofu can be mixed with the other ingredients to make our egg white, a hand blender is also best for this. If you don't have tapioca starch, corn or potato starch is also suitable, so you can possibly replace the rice flour if you don't have one.
With that, the most elaborate part of the dish is actually already done. First, sear the sucuk in a little olive oil in a pan.
To do this, cut the sausage into not too thin slices and halve them.
When it has got enough color in the pan, take it out first and set it aside.
You can leave the oil in the pan, it gives the sliced onions, bell peppers and peppers that are now fried in it quite a bit of flavor. Depending on how much oil is still in the pan, you can also add a small dash of olive oil.
While the vegetables are now sizzling on medium heat, the tomatoes can be diced. When the onions are translucent, add them to the pan. Let everything get really hot once and then add the spices.
Let the whole thing simmer for about 5-10 minutes so that the tomatoes give off a really nice taste. If you have the feeling the whole thing is a little too dry, tomatoes give off different amounts of liquid, just add a small shot of water.
Then stir in the fried sucuk and give the whole thing really good heat, which is used for the "eggs".
Then take the pan off the stove. Now make 3 "hollows" in the vegetable mixture with a spoon and then distribute the protein mass in it. Then cover the pan with a lid (I don't have one the size and instead just used a baking sheet that I weighed down a bit) and let the "eggs" set. Due to the heat in the pan, the egg whites should have become relatively solid after about 10 minutes, because the starch could combine with the liquid at the high temperatures.
Now you can use a tablespoon to top the eggs with the "yolk" ...
... and then garnish everything with a little chopped parsley and freshly ground pepper. Then the menemen is ready and can be served with some flatbread.
Depending on what kind of pan you have used, the dish is also quite suitable, just put it in the middle and then everyone around can enjoy breakfast straight from the pan.
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