It’s tomato season. The farmers market down at Alemany has stall after stall of ravishing beauties. They have been ripened in the sun (not machine) and their sweetness naturally flavor whatever dish that I cook.
This is the time for Menemen, the Turkish scrambled eggs. When I was in Istanbul I befriended two shop keepers—Murat and Mehmet— and hung out with them whenever I could. We sat on the sidewalk of the narrow street in front of their shops and drank Turkish tea with lots of sugar. They boiled water using a propane stove. Upon hearing that I like Menemen, Murat brought his frying pan out and Mehmet made it for me.
The trick, is ripe tomatoes. The secret ingredient is paprika. Combine with a little cumin, salt and pepper, cook the chopped tomatoes down to a medium thick sauce and pour beaten eggs over it. Since then, scrambled egg has a new meaning in my life and I hope it will to yours too.
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