Low Sodium Turkish Menemen

Savour the bold, sunny flavors of the Mediterranean with this Low Sodium Turkish Menemen, a heart-healthy twist on the traditional Turkish breakfast dish. This vibrant, one-skillet recipe combines sweet tomatoes, tender green bell peppers, and aromatic garlic with a hint of unsalted paprika, cumin, and a touch of crushed red pepper flakes for a perfectly spiced vegetable base. Lightly beaten eggs are gently folded in for a creamy, satisfying texture without the need for extra salt. Topped with freshly chopped parsley and a sprinkle of black pepper, this low-sodium delight is a wholesome and flavorful meal that’s ready in just 25 minutes. Perfect for breakfast, brunch, or a light dinner, serve it with crusty bread or fresh pita for a complete and comforting experience. Healthy, easy, and bursting with authentic Turkish flavors, this dish is ideal for low-sodium diets while delivering irresistibly bold taste.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 medium, finely chopped Yellow onion
• 1 medium, diced Green bell pepper
• 3 medium, finely diced Tomatoes
• 2 cloves, minced Garlic
• 1 teaspoon Ground paprika (unsalted)
• 0.5 teaspoons Ground cumin
• 0.25 teaspoon Crushed red pepper flakes
• 4 whole, lightly beaten Large eggs
• 2 tablespoons, chopped Fresh parsley
• 0.5 teaspoons, freshly ground Black pepper

Directions

Step 1

Heat the olive oil in a medium-sized skillet over medium heat.

Step 2

Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.

Step 3

Stir in the diced green bell pepper and cook for another 3-4 minutes, until tender.

Step 4

Add the minced garlic and cook for 30 seconds, being careful not to let it burn.

Step 5

Mix in the diced tomatoes, ground paprika, ground cumin, and crushed red pepper flakes. Cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a slightly thick sauce.

Step 6

Reduce the heat to low and slowly pour the lightly beaten eggs into the skillet, stirring gently to combine them with the vegetable mixture.

Step 7

Continue to cook on low heat, stirring occasionally, until the eggs are cooked to your desired consistency (soft and creamy or fully set).

Step 8

Season the dish with freshly ground black pepper to taste and sprinkle with chopped fresh parsley before serving.

Step 9

Serve immediately with crusty bread, pita, or a side of fresh vegetables.

Nutrition Facts

Serving size	(891.3g)

Amount per serving	% Daily Value*
Calories	699.8

Total Fat 50.3g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 744mg	0%
Sodium 313.4mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 10.9g	0%
Total Sugars 19.1g
Protein 31.0g	0%

Vitamin D 160IU	0%
Calcium 232.7mg	0%
Iron 7.7mg	0%
Potassium 1756.3mg	0%

*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.

Source of Calories

Fat: 60.7%

Protein: 16.6%

Carbs: 22.7%