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Menemen, Turkish Eggs

2 tbsp olive oil

 1 tsp fennel seeds 

1/2 tsp cumin seeds

 1/4 tsp mustard seeds 

1/2 tsp chili flakes (optional)

 1 tbsp grated fresh ginger 

1 red onion, diced 

2 cloves garlic, chopped

 1 red bell pepper, diced 

8 tomatoes or one can tomatoes (15 oz) 

6 eggs

 Extra olive oil to serve

 Flatleaf parsley chopped


 Sumac Yogurt 

1 tbsp olive oil 

2 tsp sumac 

1/2 tsp crushed garlic

 3/4 c Greek yogurt

 Lemon juice


 1. Heat the 2 tbsp oil in large pan. Add next 4 spices and toast for about 4 minutes. Add ginger, onion and garlic. Saute until soft. Add red pepper, tomato and t tbsp water. Cook for 10 minutes.

 2. While the veggies are cooking make the Sumac Yogurt by whisking all the ingredients together adding a bit of lemon juice. 

3. Make 6 hollows in the menemen mixture, crack the eggs into them. Cover and simmer gently until the eggs are cooked to you preference (about 6 - 10 minutes.) Remove from heat, drizzle with extra oil and sprinkle with parsley.

 Serve with yogurt sauce on side.

 Note: The chili flakes adds heat to the dish. Substitute Aleppo, Guajillo or Pasilla chili for less heat.