Turkish one-pan eggs & peppers (Menemen)

Turkish one-pan eggs & peppers (Menemen)

By Good Food
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(92 ratings)
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Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Nutrition and extra info

  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: 222

  • kcal222
  • fat15g
  • saturates4g
  • carbs12g
  • sugars9g
  • fibre3g
  • protein12g
  • salt0.39g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red or green pepper, halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1-2 tsp caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 tbsp thick, creamy yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 garlic cloves, crushed

Method

  1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

  2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

  3. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

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Comments, questions and tips

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clarebrace
10th Apr, 2011
4.05
I cooked this for me and my hubby for our lunch today... well a modification of it because he doesn't like chilli. I used paprika instead and also did without the yogurt. I put the garlic in with the peppers, and onions and also added mushrooms. My adaptation was COMPLETELY delicious. I would definitely recommend serving this with loads of good bread and make sure you have enough bread left to mop up the plate at the end. I didn't and regretted it. My husband, however, did and once he'd finished mopping up his plate proceeded to carry on with mine with his remaining piece of bread. Thank you Good Food for publishing this wonderful recipe!!!! I think it's going to become a regular!

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