September 29, 2015

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 4


2 tbsp olive oil

2 onions, sliced

2 red or green pepper, halved deseeded and sliced

1-2 red chillies, deseeded and sliced

400g can chopped tomatoes

1-2 tsp caster sugar

4 eggs

small bunch parsley, roughly chopped

6 tbsp thick, creamy yogurt

2 garlic cloves, crushed


1Fry onions, peppers and chilli in oil transfer to slow cooker.

2Add tomatoes and sugar, cook for approx 1 and 1/2 hours on high.

3If too much liquid take lid off for half an hour.

4Make 4 wells in the mix break an egg into each well put lid back on until eggs are just cooked.

5Serve with yoghurt with crushed garlic stirred into it, sprinkle with parsley


Submitted by Babs Schultz


1 Review


November 9, 2017

Not exactly the same as regular menemen but cool.

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