Turkish Menemen with Sumac Yogurt

Yet another @deliciousmag recipe from their August edition… This is a lovely brunch dish. I love brunch…

For 4 portions you need:
2 tbsp olive oil
1 tsp fennel seeds
½ tsp each of cumin seeds, mustard seeds and chilli flakes
1 inch piece of ginger, grated
1 red onion, finely chopped
2 garlic cloves, chopped
1 large red pepper, chopped
400g tinned tomatoes (or about 8 plum toms) diced
4 medium eggs
small bunch flat leaf parsley, chopped

25ml olive oil
½ tsp sumac
1 clove garlic, crushed
100g yogurt
Squeeze lemon juice

Sautee the spices till they pop then add the ginger, onion and garlic. Fry till softened then add the tomatoes and pepper and a couple of tbsp water. Cook gently for 10 mins or so. Season.

Meanwhile make the sumac yogurt – mix everything together adding lemon juice and seasoning to taste.

Make 4 hollows in the veg mix and crack in the eggs. Cook gently till done. Drizzle with some more oil and scatter over the parsley. Serve with flatbread.