A Turkish breakfast staple; tomatoes, peppers and onions scrambled with eggs, which are then topped with sour Tulum cheese.
"After spending a couple years working in Copenhagen, I returned to my family restaurant Mangal 2 in Dalston to help renovate and alter our concept with my brother Ferhat Dirik. We proceeded to serve Turkish food through the lens of London in July 2020 and thankfully it's been received with anticipation and excitement. Here are a few dishes you may find within a typical Turkish home setting; warm, comforting and relatively easy to prepare. I hope you enjoy them." Sertac Dirik, mangal2.com
- 1 Long Red Antep Pepper (Or 2 Red Bell Peppers)
- 1 Turkish Green Sivri Pepper (Or and mild green Chili)
- 1/2 Brown Onion
- 1 Tomato (Peeled)
- 1/2 Bunch Parsley
- 100g Tulum Cheese (if you can't find Tulum, regular Feta will be fine)
- 4 Eggs
- Aleppo Pepper (or chili flakes)
Start by preparing your vegetables. Slice your Peppers in half and deseed, then proceed to brunoise or finely chop. Do the same with your Onion and set aside together.
Take as much parsley as you can off the stem and proceed to finely mince and set aside for later to garnish.
Roughly chop your peeled tomatoes and set aside.
Finally crack your egg into a bowl and beat them until mixed.
Begin with oiling your pan well with extra virgin olive oil, start to sweat down your onion and peppers together. Once soft, add your tomatoes and season with salt and allow it to cook down for around 2/3 minutes, crushing it down with your spoon and mixing it frequently.
Once your mixture is beginning to bubble and you've cooked off your tomatoes, slowly incorporate your egg, mixing well. You'll want to keep mixing occasionally until your egg has cooked fully, and your mixture is of a soft consistency.
To finish, garnish your eggs with tulum cheese, parsley, olive oil and aleppo pepper.
Best served with warm pide, or a sourdough for breakfast.