Menemen by Emily Cuddeford of Twelve Triangles in Edinburgh

With summer coming to an end and autumn approaching we are transitioning towards warm comfort food with some of our favourite flavours and spices. These Turkish-inspired scrambled eggs are great for a big weekend brunch with friends or family, everyone can help themselves straight from the frying pan with plenty of fresh bread, labneh and butter.

Ingredients: Serves 6

Turkish Scrambled Eggs:

225g chorizo, diced

2 red peppers, diced

2 red onions, diced

2 vine tomatoes, diced

1.5 tsp oregano

2 tsp smoked paprika

1/2 tsp chilli flakes

1 clove garlic, crushed

10 eggs

salt and pepper

olive oil


300g greek yoghurt

2 tsp sumac

Pinch of salt

A clean cloth


1.  In a large nonstick frying pan, add a tablespoon of olive oil then add in the chorizo. Place on a low heat until the chorizo starts to release some of its oil. After a few minutes add in the onions, peppers, garlic, spices, herbs and seasoning and continue to cook this slowly. Once everything has softened (10-15 minutes) add in the tomatoes and raise the heat to start reducing some of the liquid. Stir every few minutes to make sure it’s not sticking to the bottom of your pan (10 minutes) at this point, taste it to check for seasoning.

2.  Whisk your eggs in a separate bowl and season. Take half of your chorizo and vegetable mix out and set it to one side. Lower the heat and add your eggs into the pan-at this point, you should keep stirring whilst it cooks through. These eggs are much creamier than usual scrambled eggs, this is partly to do with the constant stirring so as they don’t set, but it’s worth the effort.

3.  Just as your eggs are beginning to set (around 10 minutes) add the other half of your chorizo mix back into the pan and fold it through.

We are eating this with our Khorsan sourdough and sumac labneh. If you are wanting to make your own labneh, the night before place your greek yoghurt into a clean cloth and hang it over a bowl in the fridge overnight. The liquid will strain out and leave you with labneh, into this we mix some sumac and salt, which gives a really nice contrast with the creamy smoky eggs.

In association with Taste Communications.