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

A warming, scoop-it-up tomato and egg dish a bit like shakshuka, but the zippy lemony yoghurt and harissa give away its Turkish roots

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. On a practical note, meanwhile, they can be eaten at any mealtime and, if not finished, reheated later. Which, if you love eggs and leftovers as much as I do, is a (small) dream come true.