Sunday, 5 January 2014

Turkish single-pan eggs & peppers

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper. Very easy to prepare and serves 4.

calories  222, protein 12g, carbs 12g, fat 15g, saturates 4g, fibre 3g, sugar 9g, salt   0.39g


  • 2 tbsp olive oil
  • 2 onions, sliced
  • 1 red or green pepper, halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes
  • 1-2 tsp caster sugar
  • 4 eggs
  • small bunch parsley, roughly chopped
  • 6 tbsp thick, creamy yogurt
  • 2 garlic cloves, crushed


  1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
  2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
  3. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
Recipe from Good Food magazine, May 2011

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this is my style of cooking ............Please share your recipe here

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