Menemen (Turkish Egg Dish)
Serves
6
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
Ingredients
- 3 tbsp (45 mL) olive oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 green pepper, sliced
- ½ red chili pepper, sliced into rings (optional)
- 1 can (28 oz/796 mL) diced tomatoes
- 2 tbsp (30 mL) tomato paste
- 1 tsp (5 mL) each dried oregano and hot or sweet paprika
- ½ tsp (2.5 mL) salt, divided
- ¼ tsp (1.25 mL) freshly ground pepper
- 6 eggs
- ¼ cup (60 mL) chopped parsley
- Whole wheat toast (optional)
Yogurt Sauce
- ½ cup (125 mL) plain yogurt
- 1 small clove garlic, minced
- Pinch each salt, freshly ground pepper and hot pepper flakes
Instructions
Yogurt Sauce
- Step 1
Stir yogurt with garlic, salt, pepper and hot pepper flakes. Refrigerate until ready to use.
- Step 2
Heat oil in a 10 inch (25 cm) skillet set over medium heat.
- Step 3
Add garlic, onion, green pepper and chili pepper rings. Cook, stirring until softened, 3 or 4 minutes.
- Step 4
Stir in tomatoes, tomato paste, oregano, paprika, half the salt and pepper. Cook, stirring occasionally until thickened, 18 to 20 minutes.
- Step 5
Preheat broiler to high, position the rack 6 inches from the heat source.
- Step 6
Make 6 divots in the sauce mixture; crack an egg into each divot. Sprinkle with remaining salt. Cook until egg whites start to set, 3 to 5 minutes.
- Step 7
Broil until eggs are soft cooked or cooked until desired doneness is achieved, 1 to 2 minutes.
- Step 8
Sprinkle with parsley. Serve with Yogurt Sauce and toast, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 203 |
| Fat | 12 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 0 g |
| Sugars | 4 g |
| Protein | 8 g |
| Sodium | 245 mg |
