Turkish Menemen

I enjoy Sundays. Sundays are a good time. A bit of a lie-in, a day to spend with Matt, and no urgency to do anything you don't wish to (unless you do your food shopping on a Sunday and have to get there before the shops shut at 4pm).

I'd been flicking through my Delicious Magazine and saw a section dedicated to Brunch. I have little fantasies about sitting at home on a Sunday morning with my family - everyone around a big kitchen table or out in the garden, surrounded by pitchers of orange juice, baskets of muffins and little jars of freshly picked flowers, chatting away or reading the paper and tucking in to lots of good food. So really, it's no surprise that this article caught my eye.

Smoked Salmon fishcakes with lemon hollandaise sauce. Mmm. Cheddar, pancetta and spring onion muffins. Even more mmm. Lychee, raspberry and rose smoothie, ricotta pancakes with roast grapes and pomegranate molasses. Mmm but why does fruit have to be so expensive?! And I don't have any smoked salmon. Or cheese. or pancetta. Dammit.

But I realised I had missed a page. I flicked back one and saw the Turkish Menemen. A large frying pan full of tomatoes and friend egg and I flicked through the list of ingredients.

2 tbsp olive oil
1 tsp fennel seeds
½ tsp cumin
¼ tsp mustard seeds
½ tsp chilli flakes
3cm piece fresh ginger, finely grated
1 red onion
2 garlic cloves
1 large red pepper
8 tomatoes or 1 400g can tomatoes
4 medium eggs
olive oil to serve
small bunch flatleaf parsley, chopped

I looked at the list again. I had all that. With the exception of the red pepper that was in my fridge, I had all of that in my cupboard! I always keep onions and garlic because you always need them. I have a parsley plant (and basil - very handy to keep in pots as they are not much more to buy and last much, much longer if you look after them) and everything else is an essential stock cupboard ingredient!

My lust of brunch was starting to linger.. but we'd already had cereal early this morning so I thought *sod it* we'll just have it for lunch instead. And it was lovely! I must remember next time to make bigger holes for the egg so they fry quicker, but all in all it was a great store cupboard success. Something I will definitely make again. And definitely something to make for breakfast if guests stay for the night. Very good hosting brownie points would be earned with a dish like that whipped up first thing in the morning!