Turkish menemen with homemade flatbreads

To make the flatbreads, combine the flour, yeast, sugar and salt in a bowl. Add the warm water, yoghurt and olive oil, then mix to form a soft dough

Knead the dough for 8-10 minutes on a clean surface until smooth and elastic (you can also do this in a stand mixer with a dough hook attached). It should be soft but not sticky – add a dusting of flour if needed. Cover and leave to rest in a warm place for 45 minutes, or until slightly puffed

Once rested, divide the dough into 4 equal pieces and roll each piece into a ball. Roll out on a lightly-floured surface into rounds roughly 0.5cm thick

Preheat a frying pan over a medium-high heat. Cook the flatbreads in the dry pan for 2-3 minutes on each side, until puffed up and lightly charred in places. Keep warm wrapped in a clean cloth

For the eggs, heat 3 tablespoons of olive oil in a wide frying pan over a medium heat. Add the onion and cook gently for 6-8 minutes until softened but not coloured

Add the green peppers and cook for a further 5-6 minutes until tender and slightly softened – the peppers should lose their raw bite but still hold some structure

Stir in the tomatoes and tomato purée, then cook for 8-10 minutes, stirring occasionally until the mixture thickens and the oil begins to separate from the sauce

Add the pul biber, dried herbs and a pinch of salt and black pepper, then taste and adjust seasoning

Reduce the heat to low. Crack the eggs directly into the pan and gently stir through the tomato mixture, folding slowly so the eggs form soft curds rather than fully scrambling. Keep the heat low and continue to stir gently until the eggs are just set but are still glossy and soft

Remove from the heat while the eggs are still slightly underdone, as they will continue to cook in the residual heat

Finish the eggs with the feta, parsley, a pinch of pul biber and a drizzle of olive oil. Serve with the lemon wedges directly from the pan with the warm flatbreads, or serve up individual plates