Menemen, Turkish Eggs

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1]


  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1/2 tsp chili flakes (optional)
  • 1 tbsp grated fresh ginger
  • 1 red onion, diced
  • 2 cloves garlic, chopped
  • 1 red bell pepper, diced
  • 8 tomatoes or one can tomatoes (15 oz)
  • 6 eggs
  • Extra olive oil to serve
  • Flatleaf parsley chopped

Sumac Yogurt

  • 1 tbsp olive oil
  • 2 tsp sumac
  • 1/2 tsp crushed garlic
  • 3/4 c Greek yogurt
  • Lemon juice



  1. 1Heat the 2 tbsp oil in large pan. Add next 4 spices and toast for about 4 minutes. Add ginger, onion and garlic. Saute until soft. Add red pepper, tomato and t tbsp water. Cook for 10 minutes.
  2. 2While the veggies are cooking make the Sumac Yogurt by whisking all the ingredients together adding a bit of lemon juice.
  3. 3Make 6 hollows in the menemen mixture, crack the eggs into them. Cover and simmer gently until the eggs are cooked to you preference (about 6 – 10 minutes.) Remove from heat, drizzle with extra oil and sprinkle with parsley.


Serve with yogurt sauce on side.

Note: The chili flakes adds heat to the dish. Substitute Aleppo, Guajillo or Pasilla chili for less heat.


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