Menemen with Pastirma and Smoked Eggplant

Instructions

1. 1

   Thinly slice the pastirma and sucuk. Finely chop the onion, garlic, and red bell pepper. Dice the tomatoes.

   ~5 min
2. 2

   Heat olive oil in a large skillet over medium heat. Add the sliced pastirma and sucuk and cook until browned and crispy, about 5-7 minutes. Remove from skillet and set aside, leaving the rendered fat in the pan.

   ~7 min
3. 3

   Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes.

   ~5 min
4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

   ~1 min
5. 5

   Stir in the diced tomatoes and smoked eggplant puree. Cook for 10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

   ~10 min
6. 6

   Crack the eggs directly into the skillet over the tomato mixture. Season with black pepper and red pepper flakes. Cook until the eggs are set to your desired doneness, about 5-8 minutes.

   ~8 min
7. 7

   Crumble the feta cheese over the top and sprinkle with fresh parsley. Gently stir in the cooked pastirma and sucuk just before serving.

   ~2 min