Turkish-inspired Poached Eggs in A Skillet (Menemen)
Poached eggs cooked in a flavorful tomato sauce served in the pan at the table, inspired by Turkish cuisine.
or equivalent crushed or diced tomatoes
olive oil or butter
Salt and pepper
red chili powder
Garlic Yogurt sauce
cloves of garlic or 1garlic paste
Chop onions and green peppers. Dice the tomatoes and set aside.
Heat the oil in a heavy frying pan (like a cast iron). Stir in the onions and pepper. Cook until they begin to soften.
Add the tomatoes and tomato paste, mixing well. Add the salt, red chili, and pepper. Cook until the water in the tomatoes reduce, around 3-4 minutes on low-medium heat.
Create four pockets in the stew with a spoon. Break the 4 eggs into these pockets.
Cook on low until the egg whites are mostly set. The eggs will continue to cook when they’re removed from the heat in the tomato sauce.
Garnish with parsley, more pepper, and red chili
Combine the crushed garlic or garlic sauce paste and lemon juice with the yogurt.
Serve the Menemen at the table on the pan with the yogurt sauce on the side, accompanied with cucumbers, olives, and bread.
• A 6-inch or 8-inch pan like this
Lodge Cast Iron Pan
is a great size. Make sure it is well seasoned, so the tomatoes don’t stick