Prepare the vegetables and yogurt

Halve, deseed, and thinly slice the red peppers. Finely slice the onion, grate one garlic clove, crush the other garlic clove, and roughly chop the parsley leaves and stalks. Stir the crushed garlic through the Greek yogurt with a pinch of salt, then set it aside.

Soften the peppers

Heat the olive oil in a large non-stick frying pan over a medium heat. Add the onion and peppers with a pinch of salt, then cook for 8 to 10 minutes, stirring often, until the peppers are soft and the onion is lightly golden.

Build the tomato base

Stir in the grated garlic, smoked paprika, and mild chilli flakes for 30 seconds. Add the chopped tomatoes, bring to a simmer, then cook for 5 to 6 minutes until the sauce thickens enough to leave a trail when stirred. Add a small pinch of sugar only if the tomatoes taste sharp.

Cook the eggs

Fold the baby spinach into the tomato base for 1 minute until just wilted. Make 6 shallow gaps in the sauce, crack in the eggs, cover with a lid, and cook gently for 5 to 7 minutes until the whites are set and the yolks are still soft, or longer if preferred.

Keep the heat low once the eggs go in so the base does not catch before the whites set.

Warm the pittas and finish

Warm the pitta breads in a toaster or dry frying pan for 1 to 2 minutes until flexible. Scatter most of the parsley over the menemen and spoon small dollops of the garlicky yogurt around the pan.

Serve with pittas

Cut the pittas into halves or strips. Spoon the menemen onto plates or shallow bowls, add extra yogurt and parsley, and serve straight away while the pittas are warm enough for scooping.