Eggs poached in cherry tomato sauce with radish & pickled jalapeno salad



Serving amount:
  • 6 eggs
  • 1 Greek yoghurt tub
  • 2 flatbreads
  • 1 Mediterranean chilli flakes
  • 1 tomato polpa can
  • 1 green capsicum
  • 1 cherry tomato bag
  • 1 brown onion
  • 1 garlic clove
  • 1 parsley bunch

Pantry staples: Cooking oil, salt

Allergens: Wheat, gluten, garlic, onion, egg, yeast

Chef's note: In Turkey, this dish is called menemen and is quite similar to shakshouka. Traditionally, it is served at breakfast with bread. Use a frying pan and lid big enough to cook all the eggs at the same time in one layer.


1. Prepare the ingredients

Wash the vegetables. Roughly chop the onion and the capsicum. Crush or grate the garlic. Pick the parsley leaves. 

2. Make the garlic yoghurt

Combine the garlic and yoghurt in a bowl with a pinch of salt. If needed, thin the yoghurt with a little water.

3. Cook the onion and capsicum

Heat a splash of oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until the vegetables are soft.

4. Make the cherry tomato sauce

Add the tomato polpa and cherry tomatoes, reduce the heat and simmer for 4 minutes. Season to taste.

5. Cook the eggs

Make small craters in the surface of the tomato sauce and crack the eggs into the spaces. Cover the frying pan and cook the eggs for 6 minutes or until cooked to your liking. 

6. Heat the flatbread

Heat and soften the bread directly over a gas flame, in a frying pan or in the oven.

7. Finish the eggs

Sprinkle the Mediterranean pepper flakes and parsley over the eggs. 

8. To serve

Serve the eggs with the flatbread and garlic yoghurt.