Ingredients
- 250g chorizo, sliced into rounds
- I onion, peeled and finely sliced
- 1 garlic clove
- 2 x 400g tins of chopped tomatoes
- A pinch of sugar
- Freshly ground pepper and sea salt
- 4 eggs
- Parsley, chopped
- Yogurt, optional
My addiction to menemen began in Istanbul when I visited in January a couple of years ago. For me, this gutsy dish is the perfect union between the richness of eggs and robust tanginess of tomatoes.
The addition of chorizo happened by chance – it was in the right place at the right time and ended up in the pan.
You will need a frying pan with a lid.
Heat the frying pan over a gentle heat and add the chorizo.
As the chorizo begins to cook it will release oil. Add the onions and garlic to the pan and cook until the onions are soft. Stir in the tomatoes and a pinch of sugar and simmer gently for 10 minutes. Check for seasoning.
Using a spoon make four hollows in the sauce, then crack an egg into each one, put a lid on the pan and check after five minutes to see if the eggs are cooked to your liking.
Scatter a little parsley over the eggs, a little dusting of ground pepper and serve from the pan, topped with a spoonful of yogurt, if desired.
