Turkish menemen with sumac yogurt recipe

Heat the 2 tbsp olive oil in a large heavy-based pan. Add the fennel, cumin and mustard seeds and the chilli flakes. Fry for 4-5 minutes until the spices are aromatic, then add the ginger, onion and garlic. Fry gently until softened, then add the red pepper, tomato and 2 tbsp water. Cook gently for 10 minutes or so until the sauce is aromatic and beginning to thicken. Adjust the seasoning.

Meanwhile, make the sumac yogurt. In a bowl, whisk the extra-virgin olive oil, sumac and garlic into the yogurt. Whisk in the lemon juice to taste, then season with salt and pepper. Set aside.

Make 4 hollows in the menemen mixture, then crack the eggs into them. Cover and leave to simmer away gently until the eggs are cooked to your liking. Remove from the heat, drizzle with extra-virgin olive oil and sprinkle with plenty of chopped parsley. Serve in the pan, with the sumac yogurt on the side.