Turkish Menemen with Feta & Olives
A rich, savory Turkish-style egg dish with tomatoes, peppers, briny olives, and creamy feta — soft-scrambled in butter for a flavorful, high-fat meal.
Ingredients
4 large eggs
2 Tbsp butter or tallow (for cooking)
1 small onion, finely diced
1 green bell pepper or 2 small Turkish peppers, diced
2 medium tomatoes, chopped (or 1 cup diced canned tomatoes, drained)
¼ cup crumbled feta cheese
¼ cup Kalamata or black olives, sliced
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Macronutrients
(per serving, serves 2)
Protein: 20g
Fat: 30g
Carbs: 8g
Preparation
Heat butter or tallow in a skillet over medium heat until melted and slightly bubbling.
Add diced onion and pepper, cooking 3–4 minutes until softened and fragrant.
Stir in chopped tomatoes, paprika, red pepper flakes, salt, and black pepper. Cook for 4–5 minutes until the tomatoes break down into a thick sauce.
Crack eggs directly into the pan and gently stir to mix with the tomato base. Cook slowly, stirring occasionally, until the eggs are softly set but still creamy.
Fold in crumbled feta and sliced olives, cooking 1–2 minutes just until warmed through.
Remove from heat and garnish with chopped parsley.
Serve warm straight from the skillet — perfect with a side of avocado or cucumber slices for a keto-friendly meal.
53lb KBs