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Turkish menemen with sumac yogurt

Name: Turkish menemen with sumac yogurt
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Middle EasternTurkish recipes
Ingredients: 2 tbsp olive oil; 1 tsp fennel seeds; ½ tsp cumin seeds; ¼ tsp mustard seeds; ½ tsp chilli flakes; 3cm piece fresh ginger, finely grated; 1 red onion, finely diced; 2 garlic cloves, finely chopped; 1 large red pepper, diced; 8 vine tomatoes, diced, or 400g can tomatoes; 4 medium free-range eggs; Extra-virgin olive oil to serve; Small bunch of fresh flatleaf parsley, chopped; For the sumac yogurt; 25ml extra-virgin olive oil; ½ tbsp sumac; ½ tsp crushed garlic; 100g plain or Greek yogurt; Squeeze of lemon juice

Published: 31 Jul 10
Updated: 18 Mar 24

This baked eggs recipe is all about the spice! The fragrant tomato sauce is bursting with cumin, ginger, fennel and mustard seeds and drizzled in a zesty sumac yoghurt dressing. Give it a go for brunch this morning.

Easy
August 2010

Test kitchen approved

Serves 4
Takes 20 minutes to make, 20 minutes to cook

Nutrition: per serving

Calories: 268kcals
Fat: 21.7g (4.7g saturated)
Protein: 11.3g
Carbohydrates: 8.8g (7.7g sugar)
Salt: 0.4g

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Ingredients

2 tbsp olive oil
1 tsp fennel seeds
½ tsp cumin seeds
¼ tsp mustard seeds
½ tsp chilli flakes
3cm piece fresh ginger, finely grated
1 red onion, finely diced
2 garlic cloves, finely chopped
1 large red pepper, diced
8 vine tomatoes, diced, or 400g can tomatoes
4 medium free-range eggs
Extra-virgin olive oil to serve
Small bunch of fresh flatleaf parsley, chopped

For the sumac yogurt

25ml extra-virgin olive oil
½ tbsp sumac
½ tsp crushed garlic
100g plain or Greek yogurt
Squeeze of lemon juice

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Method

Heat the 2 tbsp olive oil in a large heavy-based pan. Add the fennel, cumin and mustard seeds and the chilli flakes. Fry for 4-5 minutes until the spices are aromatic, then add the ginger, onion and garlic. Fry gently until softened, then add the red pepper, tomato and 2 tbsp water. Cook gently for 10 minutes or so until the sauce is aromatic and beginning to thicken. Adjust the seasoning.
Meanwhile, make the sumac yogurt. In a bowl, whisk the extra-virgin olive oil, sumac and garlic into the yogurt. Whisk in the lemon juice to taste, then season with salt and pepper. Set aside.
Make 4 hollows in the menemen mixture, then crack the eggs into them. Cover and leave to simmer away gently until the eggs are cooked to your liking. Remove from the heat, drizzle with extra-virgin olive oil and sprinkle with plenty of chopped parsley. Serve in the pan, with the sumac yogurt on the side.

Recipe from August 2010 Issue

Nutrition

Nutrition: per serving

Calories: 268kcals
Fat: 21.7g (4.7g saturated)
Protein: 11.3g
Carbohydrates: 8.8g (7.7g sugar)
Salt: 0.4g

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Published: 31 Jul 10
Updated: 18 Mar 24

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Joanna Nicholls says:

30th Jun 2015 at 7:37 am

I love this recipe because…It’s simple but delicious. It’s authentic flavours really transport you to sunny lands. Yum yum.

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Naomi Hill says:

2nd Jun 2015 at 11:48 am

I love this recipe because ever since I went to Istanbul about 7 years ago I have been trying to recreate the delicious flavours of the menemen I had there, this recipe really took me back to that cafe where I first tried it! Now i just need to find the perfect recipe for the little sweet rolls that came with it.

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Rosie Anderson says:

1st Jun 2015 at 6:56 pm

I love this recipe because it’s delicious in the summer with fresh tomatoes, you can add chorizo to it for a bit of spice and it’s warming in the winter with warm bread straight from the oven. Very versatile and a great fall back recipe!

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