Paleo Turkish Menemen
Discover the vibrant flavors of Paleo Turkish Menemen, a wholesome, Mediterranean-inspired skillet dish that's perfect for breakfast, brunch, or anytime you crave a nutrient-packed meal. This paleo-friendly spin on the classic Turkish recipe features a savory medley of finely diced tomatoes, sweet bell peppers, and aromatic onions simmered with garlic and warming spices like cumin, paprika, and red pepper flakes. The crowning touch? Delicately poached eggs nestled in the rich, spiced tomato mixture, creating a protein-rich and satisfying dish. Ready in just 25 minutes, this one-pan wonder is garnished with fresh parsley for a pop of freshness and flavor. Enjoy it solo or pair it with leafy greens for a complete Paleo meal that's as delicious as it is nourishing! Keywords: Paleo Turkish Menemen, Mediterranean breakfast, paleo-friendly recipes, skillet meals, healthy breakfast ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 1 medium, diced green bell pepper
- 4 medium, finely diced tomatoes
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.5 teaspoon red pepper flakes
- 4 large eggs
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the diced green bell pepper and cook for another 3-4 minutes until the pepper begins to soften.
Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Stir in the diced tomatoes and cook for 5-6 minutes, until the mixture thickens slightly and the tomatoes are soft.
Season the mixture with ground cumin, sweet paprika, red pepper flakes, sea salt, and black pepper. Mix thoroughly to ensure even seasoning.
Reduce the heat to low and create small wells in the tomato mixture using a spoon. Crack the eggs into the wells, being careful not to break the yolks.
Cover the skillet with a lid and let the eggs cook for 4-5 minutes, or until the whites are set but the yolks remain runny. Cook longer if firmer yolks are preferred.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve immediately while hot. Enjoy as is or pair with a side of fresh greens for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1940 mg | 41% | |
*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.
