Heart-Healthy Turkish Menemen
Elevate your breakfast game with this Heart-Healthy Turkish Menemen recipe—a nutrient-packed twist on the beloved Turkish classic. Featuring vibrant veggies like green and red bell peppers, ripe tomatoes, and onions sautéed in heart-healthy extra-virgin olive oil, this dish is seasoned with warming spices like cumin and paprika to deliver bold Mediterranean flavors. Perfectly poached eggs nested in the rich tomato-pepper sauce create a protein-rich centerpiece, while a sprinkle of fresh parsley adds a refreshing finish. Ready in under 30 minutes, Menemen pairs beautifully with whole grain bread for dipping and is ideal for brunch or a light dinner. Incorporating wholesome ingredients and simple cooking techniques, this recipe is both nutritious and satisfying—a perfect fit for a balanced lifestyle. Keywords: heart-healthy Turkish Menemen, Mediterranean breakfast recipe, veggie-packed skillet, healthy brunch ideas.
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Recipe Information
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 2 minced garlic cloves
- 4 medium, finely chopped ripe tomatoes
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 4 slices (for serving, optional) whole grain bread
Instructions
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the diced green and red bell peppers and cook for another 5 minutes until the peppers are tender.
Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to avoid burning.
Add the chopped tomatoes to the skillet and stir. Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes until the tomatoes break down and form a slightly thickened sauce.
Stir in the ground cumin, paprika, black pepper, and salt, mixing well to evenly season the tomato mixture.
Using a spoon, create 4 small wells in the tomato mixture. Crack one egg into each well.
Cover the skillet with a lid and let the eggs cook gently for 5-7 minutes until the whites are set but the yolks remain runny, or to your desired level of doneness.
Sprinkle the chopped fresh parsley over the dish before serving.
Serve hot with slices of whole grain bread on the side, if desired.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 34.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 372 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
