Turkish menemen with sumac yoghurt
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Turkish menemen is a popular breakfast dish usually served up in the centre of the table for a large family or group of friends to share. It is a one-pot dish of eggs, onions, tomatoes and spices. Chefs often personalise the dish by adding their own accompaniments, and that's exactly what Anna Hansen does in this menemen recipe - serving with a sumac yoghurt to soothe the heat of the eggs.
First published in 2015
Ingredients
Metric
Imperial
Turkish menemen
- 4 eggs
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp Aleppo chilli flakes
- 1 red onion, finely diced
- 1 knob of fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 red pepper, finely diced
- 6 vine tomatoes, diced
- 2 tbsp of olive oil
- extra virgin olive oil, to serve
- 1 bunch of flat-leaf parsley, chopped
Sumac yoghurt
- 200g of Greek yoghurt
- 50ml of extra virgin olive oil
- 1 tbsp of sumac
- 1 tsp garlic, crushed
- lemon juice to taste
- sea salt
- black pepper
SAVE RECIPE
Equipment
- Heavy based pan
Method
1
For the sumac yoghurt, place the yoghurt in a bowl and whisk in the olive oil, sumac, garlic and lemon juice. Season with a little salt, pepper and more lemon juice if desired, set aside
- 200g of Greek yoghurt
- 50ml of extra virgin olive oil
- 1 tbsp of sumac
- 1 tsp garlic, crushed
- lemon juice to taste
- sea salt
- black pepper
2
In a large, heavy-based frying pan, heat the oil and add the fennel seeds, cumin seeds, mustard seeds and the Aleppo chilli flakes. Sauté for 4-5 minutes until the spices release an aroma
- 2 tbsp of olive oil
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp Aleppo chilli flakes
3
Stir in the onion, ginger and garlic and cook until slightly soft. Then, add the red pepper and tomatoes. Cook the mixture gently for 10 minutes, until the sauce begins to thicken
- 1 red onion, finely diced
- 1 knob of fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 red pepper, finely diced
- 6 vine tomatoes, diced
4
Check the seasoning, then crack the eggs on top of the sauce. Leave to simmer gently for around 5 minutes until the eggs are cooked to your liking
- 4 eggs
5
Once the eggs are cooked, remove the pan from the heat and drizzle with extra virgin olive oil and parsley. Serve from the pan with the sumac yoghurt and toasted sourdough
- extra virgin olive oil, to serve
- 1 bunch of flat-leaf parsley, chopped
First published in 2015
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