This is adapted from; http://www.deliciousmagazine.co.uk/recipes/turkish-menemen-with-sumac-yogur
Serves 4. Takes 20 minutes to make, 20 minutes to cook.
- 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 medium tomatoes
- 4 medium free-range eggs
- Extra-virgin olive oil to serve
- Small bunch of fresh flat leaf 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
- 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 and crack the eggs into them. Cover and leave to simmer away gently until the eggs are cooked to your liking – about 5 minutes.
- 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.
Per serving: 268kcals, 21.7g fat (4.7g saturated), 11.3g protein, 8.8g carbs, 7.7g sugar, 0.4g salt