Ethné de Vienne’s Vegetable and Egg Stew (Menemen) 




  1. Sauté the onion and pepper in the clarified in a small saucepan or skillet until they begin to caramelize (5 minutes).
  2. Add the tomatoes, Aleppo pepper, salt, and pepper.
  3. Stir and cook until the sauce begins to thicken. Make two small wells in the sauce and break an egg into each.
  4. Cover with a lid or a plate and cook over low heat until the eggs are poached (4 minutes).
  5. Top with the cheese or Garlic Yogurt and garnish with a few flakes of Aleppo pepper.
  6. Serve with bread. 


This recipe is from Ethné and Philippe de Vienne’s book: La cuisine et le goût des épices.

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