Turkish Sunrise Menemen with Crispy Bacon & Herb Oil

Ingredients

• 8 strips bacon strips, thick-cut breakfast bacon
• 12 whole large eggs, room temperature for fluffier texture
• 1 medium yellow onion, diced small
• 2 whole roma tomatoes, diced, seeds removed to reduce excess moisture
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped, optional but recommended
• 4 tablespoons extra virgin olive oil, divided: 2 tbsp for cooking, 2 tbsp for herb oil drizzle
• 2 whole garlic clove, minced
• 0.5 teaspoon sea salt, to taste
• 0.25 teaspoon black pepper, freshly ground
• 8 slices crusty whole grain bread, toasted for serving
• 0.5 cup plain Greek yogurt, optional, for serving

Instructions

1. 1

   Cook bacon in a large skillet over medium-high heat until crispy (about 8 minutes). Transfer to paper towels, crumble into bite-sized pieces, and set aside.

2. 2

   In the same skillet with bacon fat remaining, add 2 tbsp olive oil over medium heat. Sauté diced onion for 4-5 minutes until softened and translucent.