Actually, menemen, the recipe I’m sharing today, is a delicious egg dish. The really bad eggs are my own…
So how do you know when your family is complete? Our “only” is quite an energetic and vivacious handful, and yet there’s a tremendous force from within – something resembling my intense morning coffee thirst…one cup, then another, then another… Thou shalt procreate. Again.
It’s a difficult question. And exceedingly personal. My head’s been going back and forth between two paddles in a game of table tennis. The first to “serve” were the old images of big Italian families, surrounded by bunches of children (all well-behaved, of course)…but then those images were volleyed back by my own need for individual pursuits and meaningful engagement in the world…which then got whacked back by the guilt of not providing my daughter with the sibling I perceive her to want more than the brownie in front of her…which then was blocked by the logistical mobility and financial flexibility that having one child affords…and then smashed by previously-dormant-but-now-fully-panicked inner stereotypes of onlies being selfish, unable to share or play well with others, never learning how to compromise…and finally counter-smashed by my defiance to keep from blindly bending toward any cultural or societal stereotype. No clear winner. Just a headache.
It seemed like a prudent course of action to return to the fertility clinic and see if I’ve still got game. The disappointing, although not surprising, truth: barely. And while that doesn’t render all the aforementioned musings moot, it puts a few extra obstacles in front of me.
It’s hard to let go sometimes. For so long, and with so many in vitro attempts, I weighed myself in eggs. But now it’s time to appreciate that I’m more than a mere carton of really bad eggs. Since it’s the season of Easter and renewal, I’ll just close with an egg hunt metaphor: if I persist in loving more fully those in front of me and in delving more deeply into the relationship I have with myself, I’ll find new life in places I didn’t even expect.
Here’s how to make menemen, eggs with tomatoes, onions, and peppers.
- 5-6 eggs
- 3 peeled tomatoes, coarsely chopped
- 3 cubanelle peppers, finely chopped
- 1 small onion, finely chopped
I throw everything to be chopped into a food processor because I’m lazy and a little clumsy when it comes to chopping, but Anne insists it’s better to chop otherwise the juices come out in the food processor instead of the pan. (NOTE: my daughter’s knife is a child’s knife…never put a sharp blade into the hand of a tiny person…although one could say the same for me…)
- 2 tablespoons olive oil
- 1 – 1 ½ teaspoons salt
- In large skillet, sauté onion in olive oil on high, about 5 minutes
- Add peppers, continue to sauté
- Add tomatoes and salt and turn to medium heat for about 10 minutes until most of the water is evaporated
- Make little pockets within the veggies to rest the eggs and crack open an egg to each pocket
- Cover and cook on low heat for another 15 minutes, or until the eggs are fully cooked