Menemen (Turkish Scrambled Eggs with Tomatoes)

Turkish Eggs

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


  • 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)


  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

1 Comment
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    Sounds great

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