Turkish eggs (or Menemen) is a popular breakfast dish usually served up in the centre of the table for a large family or group of friends to share. It is a one-pot dish of eggs, onions, tomatoes and spices. Chefs often personalise the dish by adding their own accompaniments, and that's exactly what Anna Hansen does in this Turkish eggs recipe - serving with a sumac yoghurt to soothe the heat of the eggs

For the sumac yoghurt, place the yoghurt in a bowl and whisk in the olive oil, sumac, garlic and lemon juice. Season with a little salt, pepper and more lemon juice if desired, set aside
In a large, heavy-based frying pan, heat the oil and add the fennel seeds, cumin seeds, mustard seeds and the Aleppo chilli flakes. Sauté for 4-5 minutes until the spices release an aroma
Stir in the onion, ginger and garlic and cook until slightly soft. Then, add the red pepper and tomatoes. Cook the mixture gently for 10 minutes, until the sauce begins to thicken
Check the seasoning, then crack the eggs on top of the sauce. Leave to simmer gently for around 5 minutes until the eggs are cooked to your liking
Once the eggs are cooked, remove the pan from the heat and drizzle with extra virgin olive oil and parsley. Serve from the pan with the sumac yoghurt and toasted sourdough
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Turkish menemen

Sumac yoghurt

  • 200g of Greek yoghurt
  • 50ml of extra virgin olive oil
  • 1 tbsp of sumac
  • 1 tsp of garlic, crushed
  • lemon juice to taste
  • Sea salt
  • black pepper


  1. Heavy based pan

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Anna Hansen's take on Turkish eggs is both comforting and exciting, pairing the classic breakfast dish with a sumac yoghurt