So I know I’ve been talking about these Turkish eggs on the blog for the last few months ad nauseam, but I haven’t been this obsessed with a dish in I don’t know how long.
- 4 Large eggs
- chopped fresh parsley and green onion tops, to serve
- 1/4 cup olive oil
- 1 Small green capsicum/pepper, diced
- 1 can tomatoes (440g) (or equivalent in fresh tomatoes, peeled)
- 1 Medium red chilli, chopped
- 1/2 bunch long green onions, sliced finely (reserve the green tops for the finished dish)
- 2 cloves garlic (not sure if this is legit but it tastes good!)
- 1/2 teaspoon salt
- cracked black pepper
- 1/2 teaspoon sugar
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 4 tablespoons red pepper paste
- 1/2 cup natural yogurt
- 1 teaspoon sumac (optional)
- 1 teaspoon dried mint
- clove garlic, crushed
- 1 pinch salt
- 1 Large squeeze fresh lemon juice
- In a large frying pan, saute the green pepper, green onions and garlic for 10 minutes or so in the olive oil over medium heat.
- Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft.
- Crack four eggs into the top of the sauce (you can make a little nest if you like but I don’t like the eggs to touch the pan as the yolks cook too fast). Put a lid on and cook over medium-low heat until the eggs are done to your liking.
- Sprinkle with salt, pepper, green onion tops and parsley, and serve with bread and the yogurt sauce.
Meanwhile, make the yogurt sauce: to yogurt, add the mint, sumac, salt, garlic and lemon and sit for a bit to enable the yogurt to reconstitute the dried mint a bit.
Keywords: turkish eggs, breakfast eggs, turkish baked eggs, menemen, shakshuka