Menemen recipe

• 4 tbsp Olive oil - For the eggs
• 1 Large onion, quite thickly sliced - For the eggs
• 4 Red, yellow and green peppers, deseeded and quite thickly sliced - For the eggs
• 2 Green chillies, deseeded and finely chopped - For the eggs
• 2 tbsp Chopped coriander, flat leaf parsley or mint - For the eggs
• 4 Eggs - For the eggs
• 1 drizzle of extra-virgin olive oil - For the eggs
• 1 Sprinkle of ground chilli or cayenne pepper - For the eggs
• 1 Scattering of feta cheese, crumbled to serve (optional) - For the eggs
• 8 tbsp Greek yogurt - For the yogurt sauce
• 2 Garlic cloves, crushed - For the yogurt sauce
• 1 x 400g can tomatoes in thick juice

1. Heat the oil in a large frying pan and cook the onion, peppers and chillies over medium-high heat until the onion is golden.
2. Add the tomatoes, season and cook until the peppers are soft and the mixture not too runny, though still like a sauce.
3. Stir in the herbs.
4. Break the eggs on top and cook over medium heat until they are set but the yolks are still runny (15-20 minutes).
5. The mixture underneath will become thicker.
6. Sprinkle the eggs with salt and pepper, add a drizzle of extra virgin olive oil and the ground chilli or cayenne.
7. Scatter with feta, if using.
8. Stir the ingredients for the yogurt sauce together and serve on the side with flatbread.

olive oil, onion, red, green chillies, coriander, eggs, drizzle of extravirgin olive oil, ground chilli, scattering of feta cheese, garlic, tomatoes

Taken from www.lovefood.com/guide/recipes/11631/diana-henrys-menemen (may not work)