Turkish menemen with sumac yoghurt


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Turkish menemen

Sumac yoghurt

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
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
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
Check the seasoning, then crack the eggs on top of the sauce. Leave to simmer gently for around 5 minutes until the eggs are cooked to your liking
Once the eggs are cooked, remove the pan from the heat and drizzle with extra virgin olive oil and parsley. Serve from the pan with the sumac yoghurt and toasted sourdough
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