Menemen: Turkish Eggs
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast |
| Misc | Serve Hot |
| Website | Veggie Mama |
Ingredients
- 4 Large eggs
- chopped fresh parsley and green onion tops, to serve
sauce
- 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
yogurt sauce
- 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
Directions
| Menemen | |
| Step 1 | |
| 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. | |
| Step 2 | |
| Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft. | |
| Step 3 | |
| 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. | |
| Step 4 | |
| Sprinkle with salt, pepper, green onion tops and parsley, and serve with bread and the yogurt sauce. | |
| Yogurt sauce | |
| Step 5 | |
| 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. | |