Menemen (Turkish Scrambled Eggs with Tomatoes)

This recipe is reprinted with permission from Diabetes Digital, a website started by dietitians that offers virtual nutritional counseling tailored for people with diabetes and prediabetes. Check out their website for lots of other delicious recipe ideas!

Servings: 4

Ingredients:

• ¼ cup extra-virgin olive oil
• 1 cup yellow onion, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper, plus more for garnish
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 ½ cups tomato, finely chopped, about 1 extra-large
• 2 tablespoons tomato paste
• 4 large eggs, beaten
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 4 slices crusty bread, preferably whole-wheat, warmed (optional)

Instructions:

1. Heat oil in a medium skillet over medium heat. Add onion, bell pepper, paprika, crushed red pepper, salt, cumin, and oregano; cook, stirring occasionally, until fragrant, about 5 minutes.
2. Add tomato and tomato paste; cook, stirring occasionally, until reduced slightly and thickened, about 5 minutes.
3. Reduce heat to medium-low and add eggs; cook, stirring, until the eggs are fully cooked but still soft and saucy, 3 to 4 minutes.
4. Sprinkle with parsley. Garnish with crushed red pepper, if desired. Serve with warm bread.

Nutritional Information for 1 Serving (without bread):

Calories: 259, Fat: 19.5g, Carbs: 15g, Fiber: 3.5g, Sugar: 8g, Protein: 9g