Turkish menemen

Try something a little more exotic for breakfast with Diana Henrys tasty traditional Turkish egg dish
By Diana Henry
Turkish menemen
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 1 large onion, thickly sliced
  • 4 peppers, in a mixture of colours, coarsely chopped
  • 2 green chillies, halved, seeds removed and finely chopped
  • 1 cans 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 cloves garlic, crushed

To serve

  • extra virgin olive oil
  • chilli powder
  • feta cheese, crumbled (optional)
  • flatbreads


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 youre using it and accompany with the yogurt sauce and flatbread on the side.

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