Turkish menemen with sumac yogurt

Turkish menemen with sumac yogurt
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 20 minutes to cook

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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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.

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Read what others say...

  1. 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.

  2. 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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