Turkish menemen
Menemen fits a low-carb breakfast well thanks to the eggs, olive oil, and cheese, while tomatoes and sweet pepper add juiciness without a heavy base. In this version there is no extra flour or bread: the flavor relies on soft eggs, spices, and a vegetable foundation. The dish turns out quick, bright, and satisfying in a home-style way.
Finely chop the bell pepper (120 g) and cut the tomatoes (300 g) into medium pieces. Mince the garlic (5 g) and lightly beat the eggs (200 g) with a fork.
Heat the olive oil (30 g) in a skillet and cook the bell pepper for 2-3 minutes. Add the tomatoes and garlic, cover, and cook for another 5-7 minutes until the vegetables soften and become juicy.
Lightly mash the tomato and pepper base with a spoon, then add the paprika (4 g), oregano (1 g), salt (2 g), and black pepper (1 g). Pour in the eggs and distribute the mozzarella pieces (60 g) over the top.
Cook the menemen covered for about 5 more minutes until the eggs are set but still tender. Sprinkle with parsley (10 g) before serving.
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