Eggs Menemen or Turkish Eggs is a gutsy dish, genuine street food and a brilliant family dish for brunch, lunch or supper.
Heat the oil in a large frying pan and cook the onion, pepper and chillies over a medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture is like a sauce, not too runny. Stir in the herbs. Break the eggs on top and cook over a medium heat until they are set but the yolks are still runny (15 to 20 minutes). The mixture will become thicker.
Stir together the yoghurt and the garlic.
Sprinkle the eggs with salt and pepper, add a drizzle of extra-virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using, and add a dollop of the yoghurt sauce. Serve with flatbread on the side.