Meera Sodha shares Turk-ish eggs with lemon yoghurt

Meera Sodha has published a recipe for “Turk-ish eggs with lemon yoghurt”, a dish she says is based on, but not authentic to, the Turkish dish menemen. The recipe lists a 10-minute prep, 45-minute cook time and serves four.

Sodha writes that the eggs “changed my life” and praises how delicious they are and how fun they are to scoop up with hot flatbread. The dish combines toasted pine nuts, Greek yoghurt mixed with lemon zest and juice, and a harissa oil made from rose harissa and olive oil. The sauce is built by slowly cooking onion and finely chopped green peppers until very soft, then stirring in garlic, sun‑dried tomato paste, more harissa and chopped tomatoes to bubble away for 10 minutes before folding through parsley.

The eggs are cracked into the tomato mixture, briefly covered and gently broken up so they marble through the sauce, then cooked until yolks and whites are just set. To serve, Sodha directs scooping a quarter of the mixture into each of four shallow bowls, topping with yoghurt and harissa oil, sprinkling with pine nuts and offering warmed flatbreads; she also notes the dish can be eaten at any mealtime and reheated later if not finished.

Key Topics

Culture, Meera Sodha, Menemen, Rose Harissa, Greek Yoghurt, Flatbread