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
small bunch parsley, roughly chopped
6 tbsp thick, creamy yoghurt
2 garlic cloves, crushed
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.