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Ingredient
Turkish Menemen
Introduce
Chef :
Emilys Home Cooked KitchenTurkish Menemen
Part of breakfasts from around the world, here is a delicious breakfast/brunch from Turkey! The eggs poach beautifully in the flavoursome tomato and pepper sauce! Serve it with delicious sumac yogurt too! And a crumble of feta cheese for extra indulgence!
Ingredient
Food ration :
2 servings
2
eggs
1 tsp
fennel seeds
1 tsp
cumin seeds
1/2 tsp
mustard seeds
1/2-1 tsp
chilli flakes
1 knob
grated ginger
1/2
red pepper diced
2 tbsp
olive oil
1 tbsp
olive oil to serve
1 bunch
flat leaved parsley chopped
100 grams
yogurt
1 tsp
crushed salt
to taste
Lemon juice
Cooking instructions
* Step 1
Heat a small frying pan then throw in the oil, when it’s warm add the spices. (Fennel, cumin, mustard seeds and chilli flakes)
* Step 2
Sauté them for a few minutes to allow them to release there aroma.
* Step 3
Whilst it is sautéed chop up the tomato, pepper, onion, garlic & grate the ginger.
* Step 4
Once the seed mixture has nicely heated through add the chopped up, ginger onion, garlic to the frying pan let them soften.
* Step 5
Then add the tomato and pepper. Then water and tomato purée and give it a good stir.
* Step 6
If your tomatoes are quite sour it’s time to add a tsp of sugar but make sure you taste it to see if it’s needed. Add salt and pepper.
* Step 7
Whilst it is simmering, slice the bread and place in the toaster.
* Step 8
When the sauce has thickened and all mixed together add the eggs. Leave to simmer on a low heat, it can help if you put on a lid if you have one.
* Step 9
Whilst the eggs are cooking, make the sumac yogurt. Simply mix it together then chop up some parsley. Drizzle some olive oil over the egg mixture! It’s then ready to serve! Tuck in and enjoy 😊
* Step 10
Note: if there is a photo you can click to enlarge it
Tag
Eggs
fennel seeds
cumin seeds
mustard seeds
chilli flakes
onion or 1 shallot sliced
grated ginger
garlic clove finely chopped
red pepper diced
vine tomatoes diced (mine are small)
heaped tbsp of tomato puree
water (depending on how liquid the tomatoes are)
olive oil
olive oil to serve
flat leaved parsley chopped
yogurt
crushed salt
lemon juice
free range eggs depending on how hungry you are
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