If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber – for an authentic touch. Serve with toast and a handful of parsley leaves. Enjoy with a fresh mint tea, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.


20g butter or ghee
1 small onion, finely chopped
1 red capsicum, finely chopped
1 handful flat-leaf parsley, stalks finely chopped, leaves shredded
1 garlic clove, finely chopped
1/2 tsp dried chilli flakes, plus extra to serve (optional)
2 tomatoes, chopped (or 100g cherry tomatoes, quartered)
4 eggs
Crumbled feta and extra virgin olive oil, to serve


1 Melt butter in a wide frypan over medium heat. Add onion, capsicum, parsley stalks, garlic and chilli flakes, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add tomato, then increase heat to medium-high and cook, stirring occasionally, for 5 minutes or until tomato is softened.

2 Reduce heat to low and push cooked vegetables to one side. Crack the eggs into the space left in the pan and use a wooden spoon to stir the yolks into the whites for about 20 seconds or until starting to set.

3 Gently stir cooked vegetables into the eggs for 1 minute or until the eggs are just cooked but still soft and a bit runny. Immediately remove from the heat (remember that the eggs will continue to cook in the pan).

4 Sprinkle over parsley leaves and feta, and drizzle with olive oil. Add a sprinkle of extra chilli if using. Serve immediately.


We used Woolworths Macro Organic Eggs 6pk 350g which is available from Woolworths stores nationally and online now.

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