Meera Sodha's recipe for Turk-ish eggs with lemon yoghurt

"I am not the type of person to say, These eggs will change your life, but these eggs changed my life, so they may also make a sizeable dent in yours. The recipe is based on (but not authentic to) the Turkish dish menemen. There is much to love about these eggs, not least how magnificently delicious they are and how fun it is to scoop them up with hot flatbread."

"Meanwhile, in a small bowl, mix the yoghurt with the lemon zest and juice, and a quarter-teaspoon of salt. In another small bowl, make a harissa oil to dress the eggs with by mixing a tablespoon of the harissa with four tablespoons of olive oil. Put four tablespoons of olive oil in the empty pine nut pan on a medium heat. When hot, add the onion, peppers and a teaspoon and a half of salt, then cook, stirring often, for 18-20 minutes, until very soft."

Turk-ish eggs with lemon yoghurt pair a chunky tomato and pepper sauce with baked eggs, a zesty yoghurt, harissa oil and toasted pine nuts. The yoghurt is mixed with lemon zest and juice and lightly salted. Harissa is blended with olive oil to make a finishing dressing. Onions and finely chopped green peppers are slowly softened for 18–20 minutes, then garlic, sun-dried tomato paste, extra harissa and chopped tomatoes are cooked for about 10 minutes. Parsley is folded through, eggs are cracked into the sauce and cooked until set. Serve with warmed flatbreads and toasted pine nuts.

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