Rick Stein’s latest publication ‘From Venice to Istanbul’ arrived courtesy of Amazon recently. It’s full of interesting recipes from around the Eastern Mediterranean and we’re looking forward to working our way through the chapters. As with all of his works, it’s easy to read, written with a very personal spin on it (I love the way he always adds in a memory surrounding each recipe) and has an abundance of wonderfully vibrant food photography. 

No better place to start, than with an egg dish (in my opinion). Turkish in origin, this one is actually named ‘Menemen’ and certainly has a kick behind it to set you up for the day ahead. It’s basically scrambled eggs with a difference. You may want to omit the chilli to make it child-friendly, but either way, it makes for a very tasty breakie. The full ingredients list and cooking method can be found in Rick’s book. 

To make this meal (serves four) you will need:

– Eight eggs (beaten)

– 50ml of olive oil

– Half a small onion (thinly sliced)

– Half a red pepper (deseeded/diced)

– One medium tomato (diced)

– One green finger chilli (halved lengthways/chopped)

– 60g of Feta cheese (crumbled)

– Salt and black pepper to taste


– Firstly, heat the oil to a medium heat in a frying pan and then add in the onion. Fry for a few minutes until softened. 

– Add in the tomato, red pepper and chilli (if using). Fry for a further couple of minutes. 

– Stir in the eggs and as they start to cook, mix in both the seasoning and the Feta. 

– Serve when the eggs are soft-set.

I really liked this as a breakfast/brunch plate, as I find a little heat in the morning is great to wake you up and get the metabolism going. I’m not a massive fan of bell peppers in general, but they work perfectly with the other components here, plus add a nice little crunch. Eggs, cheese and chilli…it was always going to win my vote.