Menemen recipe

Diana Henry
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A Turkish dish and a fantastic supper (great for when you have a mate over and don’t think scrambled eggs quite cuts it). It’s chilli-hot but you have cool yogurt and emollient egg yolk to offset it. Great with very cold beer.

Ingredients

4 tbsp Olive oil - For the eggs
1 Large onion, quite thickly sliced - For the eggs
4 Red, yellow and green peppers, deseeded and quite thickly sliced - For the eggs
2 Green chillies, deseeded and finely chopped - For the eggs
2 tbsp Chopped coriander, flat leaf parsley or mint - For the eggs
4 Eggs - For the eggs
1 drizzle of extra-virgin olive oil - For the eggs
1 Sprinkle of ground chilli or cayenne pepper - For the eggs
1 Scattering of feta cheese, crumbled to serve (optional) - For the eggs
8 tbsp Greek yogurt - For the yogurt sauce
2 Garlic cloves, crushed - For the yogurt sauce
1 x 400g can tomatoes in thick juice

Details

Cuisine: Turkish
Recipe Type: Main
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4

Step-by-step

Heat the oil in a large frying pan and cook the onion, peppers and chillies over medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture not too runny, though still like a sauce. Stir in the herbs. Break the eggs on top and cook over medium heat until they are set but the yolks are still runny (15-20 minutes). The mixture underneath will become thicker.
Sprinkle the eggs with salt and pepper, add a drizzle of extra virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using. Stir the ingredients for the yogurt sauce together and serve on the side with flatbread.