A friend sent me this recipe from Serious Eats and I knew it was going to be breakfast today. Smoky, slightly spicy, and perfect for soaking up with a bit of bread. I might not ever eat anything else for breakfast ever again.
I had never had menemen before, but it’s reminiscent of shakshuka. Something about tomato dishes packed with flavor makes for such a nice savory breakfast. The fact that I can pull most of the ingredients for this out of my cupboard is super easy, but I can’t wait to be able to make this with fresh garden tomatoes over the summer.
Ingredients:
3 tbsps extra-virgin olive oil
1/2 tsp smoked paprika
1/4 tsp dried oregano
1 small onion, finely diced
3/4 cup finely diced shishito, anaheim, or Chinese green peppers
salt & pepper to taste
2 cups canned tomatoes
1 package Mori-nu soft silken tofu & 1 tsp kala namak (black salt)
Directions:
Heat a cast iron or non stick skillet on low. Add the olive oil, the onions and the peppers, and cook on low until very soft, about 10 minutes. Add tomatoes and seasonings. Cook until thickened slightly. Crumble drained tofu in and sprinkle with kala namak. Serve with crusty bread.
Avocados and Ales 
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