Menemen with Sumac Yogurt Sauce

After living in Turkey for two years, the flavors in this dish are what I consistently crave.  Tangy sumac yogurt and sweet wilted tomatoes are swirled into eggs with bursts of flavor from fennel and cumin seeds.  The flavor hits continue with each bite of these yogurt topped egg.  It's a one-pan Turkish dish that is often served at breakfast time, but it's hearty enough for you to serve as dinner tonight.  

Menemen With Sumac Yogurt Sauce

Serves 4

Sumac Yogurt Sauce

1/4 cup plain Greek yogurt

1 Tablespoon olive oil

2 teaspoons fresh lemon juice

1/2 teaspoon fresh garlic, minced

1/2 teaspoon sumac

1/4 teaspoon kosher salt


1 Tablespoon olive oil, extra for serving

1/2 teaspoon whole fennel seeds

1/2 teaspoon whole mustard seeds

1/4 teaspoon whole cumin seeds

1/2 red bell pepper, (1/2 cup) thinly sliced

1/4 onion (1/2 cup) thinly sliced

1 tomato (1 cup) cut into wedges 

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 cup tomato sauce

4 large eggs

parsley, for serving

1. For the sumac yogurt sauce, stir together the yogurt, olive oil, lemon juice, garlic, sumac and salt and set aside.  

2. Heat the olive oil in a medium skillet on medium heat.  Add the fennel, mustard and cumin seeds and sauté until fragrant, about 1 minute.  

3. Add the bell peppers, onions and tomatoes and sauté until the onions are translucent and the tomatoes are wilted, 7-10 minutes.  Add the tomato sauce and cook until heated, 1 minute.  

4. Crack the eggs on top of the sauce and cook until the egg whites are almost set, 4-5 minutes. Using a rubber spatula break the egg yolks and give them a gentle stir to spread the egg yolks.  Cook until the egg whites are set and the yolks are warm but still runny, 4-6 minutes.  Add a drizzle of olive oil and a sprinkle of parsley.  Serve from the pan with the sumac sauce.