Name: Turkish Baked Eggs with Spiced Tomato Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 tbsp olive oil; 1 piece yellow onion; 3 clove garlic cloves; 400 g canned diced tomatoes; 1 tbsp tomato paste; 1 tsp paprika; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 6 piece eggs; 1 bunch fresh parsley; 100 g feta cheese

This rustic Turkish dish transforms simple pantry ingredients into something truly special. While traditional menemen is cooked on the stovetop, this baked version allows the flavors to meld and concentrate in the oven while creating perfectly set egg whites with gloriously runny yolks. The tomato base becomes jammy and intense, infused with garlic, paprika, and a hint of heat from red pepper flakes. Each bite delivers the comforting richness of eggs combined with the bright acidity of tomatoes and the warmth of Turkish spices. The dish emerges from the oven with edges that bubble and caramelize, creating textural contrast against the silky sauce. Traditionally served with crusty bread for dipping, this makes an excellent weekend breakfast, light dinner, or part of a mezze spread. The aroma alone will fill your kitchen with the inviting scents of a Turkish home, while the vibrant colors make it as beautiful as it is delicious.

Ingredients

Instructions

Prepare the aromatics

Preheat oven to 190°C. Finely dice the onion into 5mm pieces and mince the garlic cloves. Heat olive oil in an oven-safe skillet over medium heat for 2 minutes until shimmering. Add onion and cook for 6-8 minutes until soft and translucent. Do not let it brown or the dish will taste bitter.
Build the tomato base

Add minced garlic to the softened onions and cook over medium heat for 1 minute until fragrant. Stir in tomato paste, paprika, and red pepper flakes, cooking for 2 minutes until the paste darkens slightly. Do not let the spices burn or they will become acrid.
Create the sauce

Pour in the canned tomatoes with their juices and add salt and black pepper. Simmer over medium-low heat for 12-15 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third. The sauce should coat the back of a spoon. Do not let it stick to the bottom of the pan.
Add the eggs

Remove the skillet from heat and use a spoon to create 6 small wells in the tomato sauce. Crack each egg carefully into a separate well, keeping the yolks intact. Crumble feta cheese around the eggs over medium-low heat for 1 minute. Do not break the yolks while making the wells.
Bake until set

Transfer the skillet to the preheated oven and bake for 12-15 minutes until egg whites are just set but yolks remain runny. The edges should be bubbling and slightly caramelized. Do not overbake or the yolks will become hard.
Finish and serve

Remove from oven and let rest for 2-3 minutes to cool slightly. Roughly chop fresh parsley and sprinkle generously over the dish. Serve immediately while hot, with crusty bread on the side. Do not let it sit too long or the yolks will continue cooking from residual heat.

Tips

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Cooking Tips

Make small, deep wells in the sauce rather than shallow indentations to prevent the egg whites from spreading too much and ensure even cooking.

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Alternatives

Fresh tomatoes can replace canned - use 600g ripe tomatoes, blanched and peeled, though the sauce will be slightly less concentrated in flavor.

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Serving & Storage

Serve immediately with warm pide bread or crusty sourdough for dipping. Leftovers keep refrigerated for 2 days but are best reheated gently to preserve the egg texture.