Turkish menemen

Method

1. For the yogurt sauce: combine the yogurt with the crushed garlic and set aside while you cook the pepper mixture.

2. Heat the olive oil in a large frying pan and fry the onions, peppers and chilli together over a medium to high heat until the onions have a good golden colour.

3. Add the tomatoes and season with salt and freshly ground black pepper. Cook until the peppers are soft, like a ratatouille, and the mixture is not too runny.

4. Stir in your chosen herbs.

5. Break the eggs onto the top of the pepper mixture and let them cook over a medium heat until they are set but the yolks are still runny. The mixture underneath will become thicker as the eggs cook.

6. To serve, sprinkle the eggs with a little salt and pepper, add a drizzle of olive oil and the ground chilli or cayenne. Scatter over the feta if you’re using it and accompany with the yogurt sauce and flatbread on the side.

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Ingredients

4 tbsp Olive oil
1 large onion, thickly sliced
4 Peppers, in a mixture of colours, coarsely chopped
2 green chilli peppers, halved, seeds removed and finely chopped
1 can Tomatoes, in thick juice
2 tbsp chopped Coriander, flat-leaf parsley or mint (or a combination)
4 Eggs

For the yogurt sauce

8 tbsp Greek yogurt
2 garlic cloves, crushed

To serve

extra virgin olive oil
ground chilli, or cayenne pepper
Feta cheese, crumbled (optional)
flatbread

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