Ready, steady cook: Why not cooking was just a yolk

Laura Bilinski with her Menemen breakfast eggs dish.
Laura Bilinski with her Menemen breakfast eggs dish.
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Laura Bilinski only learned to cook out of necessity.

“When I first moved out of home, I heated up a tub of carrot soup each night and ate it in bed, laughing at all the idiots who wasted their time cooking. I managed a solid three months on this diet before realising I was the fool,” says the digital media assistant for the social enterprise Element.

She now loves trying new dishes and recently made hearty Turkish menemen eggs for breakfast to see if the theory of dining like a pauper naturally followed on. “It worked - I wasn’t hungry until 2pm and it’s a tasty dish,” says Laura, 25. “There are different variations of Menemen and seasoning is a free-for-all;t oregano, thyme and parsley are all welcome in the frying pan.”

Menemen Eggs

Serves: 2 cost: £2.10


2 tbsp olive oil

2 cloves of garlic, crushed

1-2 chillis, chopped (and de-seeded if you’re a wimp!)

2 large red onions

1 red pepper

400g tin chopped tomatoes

Sprinkle of caster sugar

4 eggs

Handful of parsley

2 pitta breads


Heat up your oil in a large, heavy-based frying pan and add garlic, chilli, onion and pepper. Cook on a medium heat until the vegetables soften.

Pour in the tomatoes and sprinkle with roughly a teaspoon of sugar to take away the sharp taste. Seasoning can be varied each time you make this dish; oregano and thyme are also welcome in the frying pan. Cook until tomatoes have reduced, which should take about five minutes. Make four ‘wells’ in the mixture and crack an egg into each one. Put a lid on the pan, turn the heat down and warm up the pittas under the grill while the eggs firm up. They are done when the yolks are still a bit wobbly).Take the pan off the heat and sprinkle with parsley. Serve with pitta on the side to dip into the yolks.