Serve this sharing dish for brunch, lunch or dinner, with plenty of warm pitta bread for scooping up the delicious sauce. It’s inspired by the flavours of Turkish menemen
Prep:10 mins
Serves 4
2 tbsp olive oil2 onions, sliced1 red or green pepper, halved deseeded and sliced1-2 red chillies, deseeded and sliced400g can chopped tomatoes1-2 tsp caster sugar4 eggssmall bunch parsley, roughly chopped6 tbsp thick, creamy yogurt2 garlic cloves, crushed
STEP 1Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the can of tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.STEP 2Using 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.STEP 3Beat the yogurt with the garlic and season. Sprinkle the dish with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
