Turkish menemen with sumac yogurt recipe

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.


  1. 2 tbsp olive oil
  2. 1 tsp fennel seeds
  3. ½ tsp cumin seeds
  4. ¼ tsp mustard seeds
  5. ½ tsp chilli flakes
  6. 3cm piece fresh ginger, finely grated
  7. 1 red onion, finely diced
  8. 2 garlic cloves, finely chopped
  9. 1 large red pepper, diced
  10. 8 medium tomatoes
  11. 4 medium free-range eggs
  12. Extra-virgin olive oil to serve
  13. Small bunch of fresh flat leaf parsley, chopped

For the sumac yogurt

  1. 25ml extra-virgin olive oil
  2. ½ tbsp sumac
  3. ½ tsp crushed garlic
  4. 100g plain or Greek yogurt
  5. Squeeze of lemon juice


  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 and crack the eggs into them. Cover and leave to simmer away gently until the eggs are cooked to your liking – about 5 minutes.
  4. 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.

Nutritional info

Per serving: 268kcals, 21.7g fat (4.7g saturated), 11.3g protein, 8.8g carbs, 7.7g sugar, 0.4g salt

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