Turkish menemen is a traditional breakfast dish that is frequently served in the middle of the table to feed a big family or group of friends. It's an egg, onion, tomato, and spice one-pot recipe. Chefs frequently personalize dishes by adding their own accompaniments, and that's exactly what we're doing with this menemen recipe by serving it with sumac yoghurt to cool down the eggs' heat.
Ingredients
4 eggs
2 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp Aleppo chilli flakes
1 red onion, finely diced
1 knob of fresh ginger, grated
2 garlic cloves, finely chopped
1 red pepper, finely diced
6 vine tomatoes, diced
2 tbsp of olive oil
extra virgin olive oil, to serve
1 bunch of flat-leaf parsley, chopped
SUMAC YOGHURT
200g of Greek yoghurt
50ml of extra virgin olive oil
1 tbsp of sumac
1 tsp garlic, crushed
lemon juice to taste
sea salt
black pepper
Method
1. For the sumac yoghurt, place the yoghurt in a bowl and whisk in the olive oil, sumac, garlic and lemon juice. Season with a little salt, pepper and more lemon juice if desired, set aside
2. In a large, heavy-based frying pan, heat the oil and add the fennel seeds, cumin seeds, mustard seeds and the Aleppo chilli flakes. Sauté for 4-5 minutes until the spices release an aroma
3. Stir in the onion, ginger and garlic and cook until slightly soft. Then, add the red pepper and tomatoes. Cook the mixture gently for 10 minutes, until the sauce begins to thicken
4. Season with salt and pepper, then crack the eggs on top of the sauce. Allow to gently simmer for 5 minutes, or until the eggs are cooked to your preference.
5. Remove the pan from the heat after the eggs are done and drizzle with extra virgin olive oil and parsley. Serve with toasted sourdough and sumac yoghurt straight from the pan.
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