| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 424 |
| Fat | 17.5g |
| Saturates | 3.4g |
| Protein | 17.9g |
| Carbs | 49.6g |
| Sugars | 3.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat oven to 200°C, gas mark 6.
Combine the oil, the crushed garlic clove, sumac and seasoning in a small bowl and brush on the pita wedges. Arrange the wedges on a lined baking tray and generously season with salt.
Bake for 10-25 minutes or until lightly golden. Allow to cool.
To make the menemen, heat the olive oil in a large cast iron or heavy-based frying pan. Sauté the 2 garlic cloves, thinly sliced leeks, sliced peppers and deseeded and sliced chilli together until slightly softened. Add the tomatoes and honey. Leave to cook until the liquid has reduced by half. Season well.
Create 4 indents in the pepper mixture and crack an egg into each one. Place a lid on top and lower the temperature. Cook for 8-10 minutes or until the yolk has just set but is still runny.
In the meantime, combine all the coriander yoghurt ingredients together and season well.
Serve the menemen with the sumac pita chips and coriander yoghurt.
