Cooking Time: 15 Servings: 4
2 tablespoons Olive Scene bold Extra Virgin Olive Oil, (or Harissa Oil for a kick)
2 onions, sliced
1 red or green pepper, halved deseeded and sliced
1 red chile, deseeded and sliced or 1 tsp Kirmizi Aci Biber (red pepper flakes)
4 handfuls of Baby Spinach
14 oz can chopped tomatoes
2 teaspoons caster sugar
small bunch parsley , roughly chopped
6 tablespoons thick, creamy yogurt
2 garlic cloves, crushed
Preheat oven to 350F.
Put yogurt in small casserole, mix in garlic, salt and pepper to taste and place in oven for 15 min.
Heat the oil in a heavy-based frying pan.
Stir in the onions, pepper and chilies. Cook until they begin to soften.
Add the tomatoes and sugar, mixing well.
Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them.
Cover the pan and cook the eggs over a low heat until just set.
Serve from the frying pan:
Make a mound of spinach on each of 4 plates.
Place a scoop of hot Menemen on the spinach and allow it to wilt.
Add a dollop of warm garlic infused yogurt and sprinkle with parsley.