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.
Ingredients
Menemen
- 4 large eggs
- 2 in ripe tomatoes or equivalent crushed or diced tomatoes
- 2 tbsp tomato paste
- 1 green pepper
- 1 onion
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1/2 teaspoon red chili powder optional
- Parsley optional
Garlic Yogurt sauce
- 1/2 cup Greek yogurt
- 2-3 tbsp cloves of garlic or 1garlic paste
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sumac powder optional
Instructions
Menemen
- 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
Yogurt sauce
- Combine the crushed garlic or garlic sauce paste and lemon juice with the yogurt.
- Mix well.
Serve
- Serve the Menemen at the table on the pan with the yogurt sauce on the side, accompanied with cucumbers, olives, and bread.
Notes
Notes:
[recipe]• 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