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Turkish one-pan eggs & peppers (Menemen)

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 222
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 9
  • Protein 12
  • Fat 15
  • Fibre 3
  • Salt 0.39

Nutrition per serving

  • Calories 222
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 9
  • Protein 12
  • Fat 15
  • Fibre 3
  • Salt 0.39

Ingredients

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 1 red or green pepper, halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes
  • 1-2 tsp caster sugar
  • 4 eggs
  • small bunch parsley, roughly chopped
  • 6 tbsp thick, creamy yogurt
  • 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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