Turkish Menemen with Smoked Salmon & Whole Grain Toast

Ingredients

• 8 whole large eggs, free-range preferred
• 200 grams smoked salmon, thinly sliced
• 3 medium roma tomatoes, diced
• 1 large red bell pepper, diced into 1/2-inch pieces
• 1/2 medium yellow onion, thinly sliced
• 4 tablespoons extra virgin olive oil, divided
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin, freshly ground preferred
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional, adjust to taste
• 3 tablespoons fresh parsley, chopped
• 8 slices whole grain bread, sourdough or spelt
• 1/2 cup kalamata olives, pitted
• 2 tablespoons sun-dried tomatoes, oil-packed
• 1 tablespoon lemon juice, fresh
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground

Instructions

1. 1

   Prepare the olive tapenade: Pulse kalamata olives, sun-dried tomatoes, 1 tablespoon olive oil, and lemon juice in a food processor until coarsely chopped. Set aside.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and sauté for 3-4 minutes until softened and translucent.