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Turkish breakfast dish made with eggs, tomatoes, peppers, onions, no oil
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Menemen (No Oil) (180 g) has 117 calories. That works out to 65 calories per 100 g. It contains 11.2 g of carbs, 8.3 g of protein, 3.8 g of fat and 2.3 g of fiber. Its 15.3 µg of Biotin covers 51% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Menemen (no oil) is a Turkish breakfast dish of eggs gently cooked with tomatoes and green peppers; some versions also include onion. In this lighter preparation, the vegetables soften in their own juices rather than being fried in oil, and the eggs are folded in while the mixture is still moist.
It is soft and saucy, with the sweetness and gentle acidity of cooked tomatoes balanced by the pepper. In Turkey it is commonly served hot in the pan, with bread for dipping and often tea alongside. It makes a relatively light, modest-protein meal; add whole-grain bread or a side of greens if you’d like a more substantial plate.
Selected: 100 g
65
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
4.6g
· 9% DV
Fat
2.1g
· 3% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 30% · Fat 30%
Vitamins
Biotin
8.5µg · 28% DV
B12
0.3µg · 13% DV
Vitamin A
110µg · 12% DV
Vitamin C
10mg · 11% DV
Minerals
Selenium
8µg · 15% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Iodine
10µg · 7% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
Menemen (no oil) is a Turkish dish of eggs gently cooked with tomatoes and green peppers, without added oil. It is commonly served warm for breakfast, often straight from the pan with bread.
To make menemen (no oil), soften chopped tomatoes and peppers in their own juices in a nonstick pan, then stir in the eggs. Cook over low heat, adding a splash of water if the vegetables start sticking.
Menemen (no oil) is made with eggs, tomatoes and green peppers; onion is an optional addition. Salt and pepper are common seasonings. Cheese or sausage can be added, though those make it a variation rather than the simplest version.
You can put onion in menemen (no oil), but it is optional. Onion is a familiar addition in many Turkish home kitchens, while some cooks prefer tomatoes, peppers and eggs alone; either version works without added oil.
Menemen (no oil) usually has eggs stirred or gently folded into a chunky tomato-and-pepper mixture. Shakshuka more often leaves eggs whole to poach in spiced tomato sauce, and commonly uses seasonings such as cumin or paprika.
Add the eggs to menemen (no oil) after the tomatoes and peppers have softened and released their juices. Stir them in for a soft, evenly mixed texture, or leave them less disturbed for larger pieces of cooked egg.
To keep menemen (no oil) from becoming watery, cook the tomatoes uncovered until some of their liquid evaporates before adding the eggs. Use ripe but firm tomatoes, and stop cooking once the eggs are just set.
Menemen (no oil) is commonly served with crusty bread or flatbread for scooping up the tomato and egg mixture. For a Turkish-style breakfast, add olives, cheese, sliced cucumber and tea; a simple salad also works at lunch.
Menemen (no oil) is best freshly cooked because reheating can make the eggs firm and release extra liquid. If you have leftovers, refrigerate them in a covered container and use within two days; reheat gently in a pan.
Menemen (no oil) can be a nourishing breakfast because it combines eggs with tomatoes and peppers, without added cooking oil. Pair it with whole-grain bread and fruit or vegetables if you want a more varied meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.