Menemen (Turkish baked eggs)
Hilary Biller breaks the fast with some easy inspiration from around the globe. A Turkish favourite of baked eggs with fried tomato and baby marrows, all baked in a Turkish flatbread which is folded to fit into an individual dish.
- 45ml (3 tbsp) oil
- 1 large onion, chopped
- 250g baby marrows, cut into thin strips
- 3 large red tomatoes, peeled and grated
- 2.5ml ( tsp) ground cumin
- 2.5ml ( tsp) chilli flakes
- Salt and black pepper, to taste
- 4 Turkish flatbreads (or pita breads)
- 4 extra-large eggs
- 100g goats' cheese, crumbled
- Fresh flat-leaf parsley, chopped, to garnish
Heat 30ml of the oil in a pan and fry the onion till soft. Add the baby marrows and fry until just soft. Add the tomato, cumin and chilli flakes, season and cook over medium heat till half the liquid has evaporated.
Grease 4 shallow oven-proof dishes with the remaining oil. Press a flatbread carefully into each dish, folding it to fit, with the folded ends sticking out like a skirt.
Add the eggs to the pan mixture and mix through quickly with a fork. Divide the mixture between the bread-lined dishes and bake in a preheated oven at 170°C for 10-15 minutes. Sprinkle the cheese over and garnish with the parsley before serving.