Turkish Menemen with Smoked Salmon & Whole Grain Toast

Ingredients

• 10 whole large eggs, room temperature for best texture
• 8 oz smoked salmon, premium quality, thinly sliced
• 2 large red bell peppers, diced into ½-inch pieces
• 1 medium yellow onion, thinly sliced
• 2 medium ripe tomatoes, diced, seeds removed
• 4 tablespoons extra virgin olive oil, divided
• 3 tablespoons fresh dill, chopped, plus more for garnish
• 2 tablespoons fresh parsley, finely chopped
• 2 whole garlic cloves, minced
• 8 slices whole grain bread, thick-cut sourdough or spelt
• 1 teaspoon sea salt, adjust to taste
• ½ teaspoon cracked black pepper, freshly ground
• ¼ teaspoon red pepper flakes, optional heat
• 1 whole lemon, for zest and juice
• 4 tablespoons Greek yogurt, full-fat, for serving

Instructions

1. 1

   Toast the whole grain bread slices until golden and crispy. Rub lightly with 1 tablespoon olive oil and set aside.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and cook for 4-5 minutes, stirring occasionally, until softened and translucent.