Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Menemen by WW

Menemen

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

Ingredients

Olive Oil

2 tablespoons

Paprika

1 teaspoons, level, smoked

Oregano, Dried

½ teaspoons, level

Mint, Fresh

¼ teaspoons, dried

Onion(s)

1 large, finely diced

Green Pepper(s)

1 medium, deseeded and finely sliced

Tomato

3 large, diced

Egg, whole, raw

6 medium, raw, lightly beaten

Parsley, fresh

2 tablespoons, chopped

Calorie Controlled Brown Bread

4 slice(s)

Instructions

  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.

Notes

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

You might like

You might like