Menemen

Eggs scrambled into a sizzling pan of tomatoes, green peppers, and olive oil for Turkey's ultimate brunch.

Ingredients

• 700g ground lamb
• 400g rice pilaf
• 2 tsp finely chopped red onion
• 1 tsp Aleppo pepper
• 2 tbsp olive oil
• 2 green peppers, chopped
• a handful of fresh parsley, chopped
• crumbled feta, for serving
• 2 cups chicken stock
• a pinch of sweet paprika

Instructions

1. 1

   Gather and prep the bulgur wheat and red lentils, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced scallions and red onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the red lentils, season with sweet paprika, and cook until just done, about 10 mins.

5. 5

   Warm the bulgur wheat alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the bulgur wheat and spoon the cooked mixture over the top.

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