Turkish one-pan eggs and cupsicums (Menemen)

turkish one pan eggs and peppers

Ingredients

  • 2 tbsp olive oil 
  • 2 onions, sliced
  • 1 red or green cupsicum halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes 
  • 1-2 tsp coconut  sugar
  • 4 eggs 
  • small bunch parsley, roughly chopped
  • 6 tbsp thick, creamy yoghurt
  • 2 garlic cloves, crushed
  • Method

  • Heat the oil in a heavy-based frying pan. Stir in the onions, cupsicum and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
  • Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
  • Beat the yoghurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yoghurt.