As a child I always enjoyed eating what my mother called uova al salmone – and no, she did not add smoked salmon, they were really scrambled eggs in a tomato salsa, made in summer with fresh tomatoes, and the same salsa that was used to dress a summer pasta.
The colour of salmon is the result of scrambling eggs in salsa and uova strapazzate al pomodoro may have been a more appropriate name for this dish, but I, like my mother have always called it by this name (see second recipe).
What I really want to write about is what I call Turkish eggs (probably out of ignorance) – and not been Turkish I will not say that they are authentic and try to give them a name in Turkish. This is how I like to make them.
To make uova al salmone, add diced, peeled tomatoes, salt and pepper and a few fresh basil leaves to a pan with some extra virgin olive oil and simmer for about 10 minutes.
In a bowl, beat eggs then pour into the pan with the tomatoes and stir constantly. When they are creamy and cooked add a few leaves of fresh basil and serve.
What I really want to write about is what I have always called Turkish eggs – and not been Turkish I will not say that they are authentic and try to give them a name in Turkish but this is how I like to make them. And they are not just Turkish: they could be classed as Middle Eastern and I have eaten them in Tunis as well.
There are different versions of this Middle Eastern dish and many of them poach the eggs in yoghurt.
For 4 people, I use 8 eggs. Sometimes I have also added peppers (one or two thinly sliced – either the conventional ones, any colour or the long peppers slender ones (my mother always referred to these as frying peppers). If adding peppers, add them at the same time as the onion. Some also add Turkish sausage (called different names in different countries so I am not even going to try to give it its’ name as I could be off beam).
Although you can scramble the eggs, I like to poach them and I also like to add either parsley or coriander, cumin and/or caraway seeds.
On this occasion we had them as a lunch dish and I accompanied them with harissa, char grilled peppers and yoghurt on the side (take no prisoners!)
8 medium/large tomatoes, peeled and chopped into small chunks
1-2 white onions or 3 spring onions sliced
UOVA AL SALMONE