Classic Turkish Menemen
Soft-scrambled eggs cooked into a gently spiced tomato and pepper base, finished with crumbled feta. Warm, saucy, and easy to eat when appetite is barely there.
410
Calories
28g
Protein
14g
Carbs
27g
Fat
GLP-1 Tip
Soft-scrambled eggs in a tomato base go down easily when you're queasy and deliver a solid protein hit without feeling heavy. The sauce format also stops the meal feeling "dry," which a lot of users find off-putting on shot day.
Easy on stomachHigh ProteinGluten FreeVegetarianLow CarbNausea friendlyGood for shot day
Ingredients
Serves 1 · 5 min prep · 10 min cook
Method
- 1
Warm 1 tsp olive oil in a non-stick pan over medium heat and soften ½ green pointed pepper, finely diced, until floppy.
~4 min
- 2
Add 1 small ripe tomato (120g, finely chopped), ¼ tsp sweet paprika, and a pinch of salt; cook until the tomato breaks down into a loose sauce.
~3 min
- 3
Lightly beat 3 large eggs, pour in, and stir gently with a wooden spoon so large soft curds form in the sauce.
~2 min
- 4
Kill the heat while the eggs are still glossy, scatter over 30g crumbled feta and a pinch of chilli flakes, and serve straight from the pan.
~1 min
Chef Notes
Keep the heat lower than you think — rushing the eggs turns menemen rubbery. Stop cooking while it still looks slightly underdone; residual heat finishes the job.
Allergens
EggsDairy
Substitutions
Swap feta for a dairy-free feta-style block to make it dairy-free, or use a plant-based egg alternative and omit the cheese for vegan.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.