Photo of Menemen by WW


4 - 7
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
This Turkish dish of spicy scrambled eggs and veg is great at any time of the day.


Olive Oil

2 tablespoons


1 teaspoons, level, smoked

Oregano, Dried

½ teaspoons, level

Mint, Fresh

¼ teaspoons, dried


1 large, finely diced

Green Pepper(s)

1 medium, deseeded and finely sliced


3 large, diced

Egg, whole, raw

6 medium, raw, lightly beaten

Parsley, fresh

2 tablespoons, chopped

Calorie Controlled Brown Bread

4 slice(s)


  1. Put the oil in a nonstick frying pan and set over a low heat until warm, but not hot. Add the paprika, oregano, mint, onion and the deseeded and finely diced green pepper, and season to taste. Cook, stirring often, for 8-10 minutes until the vegetables are soft.
  2. Add the tomatoes and continue to cook, stirring often, for 6-8 minutes until the tomatoes start to break down and the mixture becomes darker in colour. Remove half of the mixture and set aside.
  3. Add the eggs to the pan and season to taste. Cook for about 5-7 minutes, folding the mixture with a silicone spatula, until the eggs are just barely set.
  4. Remove from the heat, gently fold in the reserved vegetable mixture and garnish with the parsley. Toast the bread and serve with the eggs.


This delicious breakfast dish is a staple in Turkey. It should be cooked gently over a low heat to ensure soft, velvety eggs.