A warming, scoop-it-up tomato and egg dish reminiscent of shakshuka, but with a Turkish twist thanks to zippy lemony yoghurt and harissa. Meera Sodha describes this recipe as life-changing, based on the Turkish dish menemen. It's versatile, delicious, and perfect for any mealtime, even reheated later.
Ingredients include 40g pine nuts, 200g Greek yoghurt, zest and juice of one lemon, 1¾ tsp fine sea salt, 3½ tbsp rose harissa paste, extra-virgin olive oil, one finely chopped brown onion, two finely chopped green peppers (400g), four minced garlic cloves, 2 tbsp sun-dried tomato paste, two 400g tins chopped tomatoes, 30g finely chopped flat-leaf parsley, six large eggs, and warmed flatbreads to serve.
Start by toasting pine nuts in a wide pan over low heat until nut brown, then set aside. In a small bowl, mix yoghurt with lemon zest, juice, and a quarter-teaspoon of salt. In another bowl, combine one tablespoon of harissa with four tablespoons of olive oil to make harissa oil.
Heat four tablespoons of olive oil in the same pan over medium heat. Add onion, peppers, and 1½ tsp salt, cooking for 18-20 minutes until very soft. Stir in garlic, sun-dried tomato paste, and remaining harissa, then add chopped tomatoes and simmer for 10 minutes.
Fold parsley through the sauce, then crack eggs into the mixture. Cover for a minute, gently break up eggs to marble through the sauce, then cover again for another minute until eggs are just set. Serve in shallow bowls with yoghurt, harissa oil, pine nuts, and warmed flatbreads.
