Egg dish Menemen

• 4 eggs
• 100 g cherry tomatoes
• 100 g pointed peppers
• 2 large onions, unpeeled
• 100 g cooked white beans
• 1 red chilli pepper, deseeded and
cut into horizontal strips
• 2 tbsp leaf parsley, leaves picked
and chopped
• 1 tbsp sultanas
• 1–2 garlic cloves, peeled and
pressed
• 5 tbsp olive oil
• Sea-salt
• Sugar
• 2 tsp isot, coarsely ground
• 1 tsp sumac,
finely rubbed
• 1 tsp fennel seeds, medium coarse
mortared
• 1 pinch of turmeric
• Cherry wood for smoking

First, bring 100 ml of water to the boil with turmeric and a little sea salt, blanch the garlic in it for about 3 minutes and then allow to cool. Place the beans on a perforated tray and smoke gently with cherry wood at 140 °C over indirect heat for 5 minutes, then allow to cool.

Put 3 tablespoons of olive oil, cherry tomatoes, blanched garlic and sultanas in a fireproof dish and grill at 160 °C indirect heat for about 20 minutes with the lid closed, then add salt, sugar and seasoning. At the same time, add intense roasted aromas to the onions and pointed peppers over direct heat and grill until done.

Then cut off the root end of each one, squeeze the flesh out of the skin and cut into bite-sized pieces. Put them in the fireproof dish with the cherry tomatoes, along with the smoked beans and the chilli strips, and crack the eggs into the dish next to each other. Finally, distribute the parsley and drizzle everything with the olive oil. Salt, sugar and season everything and grill at 160 °C indirect heat for around 8-10 minutes with the lid closed, allowing the eggs to set.

FIRE&FOOD Issue 2-2020