Meera Sudha’s recipe for Turkish eggs with lemon yogurt

I I’m not the type of person who says, “These eggs will change your life,” but these eggs changed my life, so they might as well make a big impact in yours. The recipe is based on (but not original to) the Turkish dish com. menemen. There’s a lot to love about these eggs, not least how delicious they are and how fun they are to eat with hot flatbread. In practice, in the meantime, they can be eaten at any time, and if they are not finished, they can be reheated later. Which, if you love eggs and leftovers as much as I do, is a (small) dream come true.

Turkish eggs with lemon yogurt

Preparatory school 10 minutes
He cooks 45 minutes
serves 4

40 grams of pine nuts
200 grams Greek yogurt
1 lemonGrate the peel well, then squeeze to obtain 1½ tablespoons
¾ teaspoon fine sea salt
3½ tablespoons rose harissa paste
Extra virgin olive oil
1 brown onionPeeled and finely chopped
2 green peppers (400 grams), remove the stems, pulp and seeds, and chop the meat well
4 garlic clovesPeeled and chopped
2 tablespoons sun-dried tomato paste
2 400 grams chopped tomatoes
30 grams of flat-leaf parsley– Tender leaves and stems only, finely chopped
6 large eggs
Flat breadWarm, to serve

Place the pine nuts in a wide frying pan with a lid, then reduce the heat to low and stir from time to time until they turn brown on all sides. Transfer to a plate.

Meanwhile, in a small bowl, mix the yogurt with the lemon juice and peel and a quarter teaspoon of salt. In another small bowl, prepare harissa oil to decorate the eggs with by mixing a tablespoon of harissa with four tablespoons of olive oil.

Place four tablespoons of olive oil in an empty pine nut frying pan over medium heat. When hot, add the onion, pepper and 1 1/2 teaspoons salt, then cook, stirring constantly, for 18-20 minutes, until very tender. Add the garlic, sun-dried tomato paste and the remaining 2 1/2 tablespoons of harissa, then add the chopped tomatoes and let everything boil and simmer for 10 minutes.

Add parsley to the sauce, then crack the eggs into the tomato mixture and cover with a lid for a minute. Gently break up the eggs, so they crystallize through the sauce (do not overmix), then close the lid again for another minute, or until the yolks and whites are combined, then remove from the heat.

To serve, scoop a quarter of the egg and tomato mixture into each of four shallow dishes. Top with a tablespoon of yogurt and a tablespoon of harissa oil, followed by a good sprinkling of pine nuts, then serve immediately with warm flatbread.