Gluten-free| Sugar-free | Dairy free option | No added fats or oils
Why it’s delicious
I first discovered this dish when researching and writing my multi award winning cookbook Breakfast Around the World. Menemen is a Turkish dish commonly eaten for breakfast and consists of a vegetable and spice stew with internally poached eggs.
With this recipe I have made it super healthy and suggest you don't just make it for breakfast. It’s wonderful served anytime of the day and is a flavour powerhouse.
Helpful hints + tips
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 1 tbsp Bridget's Sticky Sauce
- 1 medium onion, peeled and finely diced
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tsp cumin seeds
- 1 tbsp cumin powder
- 200 g (7 oz) lean lamb mince (ground)
- Himalayan salt and freshly ground black pepper
- 2 eggs
- 2 tbsp finely shredded parsley
- 2 tbsp coconut yoghurt or plain Greek yoghurt (optional)
- In a large heavy bottomed frying pan on medium to high heat, add the sticky sauce, onion, garlic and ginger and stir fry for a couple of minutes, stirring constantly to prevent the ingredients from sticking and burning.
- Add the cumin seeds and powder and cook for a further minute until the spices are fragrant and then break in the lamb mince. Stir the mince well until all broken into small pieces and cook the lamb for 5-10 minutes until cooked through.
- Season with salt and pepper and taste for flavour. The mince should be flavoursome and tasty. Add more seasoning or spice if you deem it necessary.
- Make 2 indents in the mince with the back of a large spoon and carefully break in the eggs into each indentation. Season the eggs with a little salt and pepper and then place a lid on the pan and cook for 5-7 minutes or until the eggs are cooked to your liking.
- Finish the dish with a sprinkling of the freshly chopped parsley and if using, drizzle over the yoghurt. I like to serve this dish directly from the pan with some of my healthy bread to soak up all the juices.