Turkish Menemen with Eggs & Yogurt
Method
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the red and green peppers and cook for 4–5 minutes until softened.
Add the tomatoes, paprika, oregano, salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the tomatoes break down into a rich sauce.
Crack the eggs directly into the skillet and gently stir them through the tomato mixture.
Cook for 2–3 minutes, until the eggs are softly scrambled but still moist.
Divide the menemen between two plates.
Add 50 g of Greek yogurt to each serving and sprinkle with fresh parsley.
Serve warm with wholegrain bread.
Menemen is best when the eggs remain soft and slightly creamy. Remove the skillet from the heat just before they look fully cooked, as the residual heat will continue cooking them for another minute.
Nutrition Facts
Per serving
