The key to great menemen is finding the perfect pepper.
Even after a full week and a half of, it was the one dish that continued to haunt my dreams—both sleeping and waking—long after we got back home.
Last week, as I was digging through the fridge and happened across a pint of leftover Japanese shishito peppers, a lightbulb went off in my head . Once they were very soft, I added some canned whole tomatoes that I had very roughly chopped, then cooked down the whole mixture until the tomatoes' juices were concentrated and the oil had acquired a deep red hue.
I cooked the eggs, stirring slowly and steadily, making sure to scrape up any cooked eggs from the edges, so as not to allow them to burn.
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