A Turkish breakfast classic, menemen is made here by sauteing tomatoes and green pepper with chicken sucuk, then cracking eggs on top. Lighter than red-meat sucuk, this chicken version also works well for brunch.
Saute the green pepper in cooking oil for a few minutes, then add the tomato. Cook until it releases its liquid and it evaporates.
Add the sliced chicken sucuk and saute for 5 more minutes.
Crack the eggs over the mixture and sprinkle with salt and black pepper.
Cook over low heat until the egg whites turn white but the yolks remain runny.
Do not stir too much after adding the eggs; slightly runny eggs are characteristic of menemen. Allergen: contains eggs.
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