Turkish menemen

Turkish menemen

Posh Eggs
30 mins
Louise Hagger

A simple yet gutsy dish of baked eggs. Allow your guests to spoon this straight from the pan, with warmed flatbreads for mopping and dipping. If you like, try it topped with fried chorizo morsels.


Quantity Ingredient
2 tablespoons olive oil
1 onion, finely sliced
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 large green chilli pepper, deseeded and chopped
2 red peppers, deseeded and finely sliced
2 yellow peppers, deseeded and finely sliced
400 g tin chopped tomatoes
4 eggs
pinch cayenne
handful coriander and mint leaves, chopped
flatbreads, warmed, to serve
freshly ground black pepper

For the garlic yoghurt

Quantity Ingredient
1 large garlic clove, crushed
squeeze lemon juice
1 tablespoon extra virgin olive oil
140g greek yoghurt


  1. Heat the oil in a large pan. Add the onion and cook slowly over low heat for 8 minutes, until soft and golden. Stir through the fennel and cumin seeds, and chilli, and cook for a further minute. Add the peppers, cook for 2–3 more minutes, then pour over the chopped tomatoes and a splash of water. Season well and allow the sauce to bubble for 5 minutes, until aromatic and slightly thickened.
  2. Make shallow depressions in the sauce and crack in your eggs. Cook over low heat for around 15 minutes until the whites have set but yolks are still runny.
  3. Meanwhile, combine the garlic, lemon and extra virgin olive oil with the yoghurt in a bowl and season to taste.
  4. Sprinkle the eggs with the cayenne, seasoning and the chopped herbs. Serve directly out of the pan at the table with the cooling garlicky yoghurt and warm flatbreads.
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