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    Breakfast & Brunch/ Vegetarian


    Menemen: Healthy Recipes by Little Miss Bakery

    It is not often that you come across a meal that hits the trifecta; simple, healthy, and delicious. And when you do, it’s cause to celebrate! Come, celebrate menemen with me!

    If you’ve never heard of this dish, you are like most people. I didn’t really know anything about Turkish food, or Turkey in general, before I set off to live there totally on a whim. Oh my, are we missing out! Turkey is simply an astounding country. Their culture is wonderful, the people loud and funny and warm-hearted, and the things to see! So many awesome places to visit. I wish I had more time there. The food is also really spectacular. Check out one of my favorites, a recipe for Turkish pide. Seriously awesome.

    Menemen: Healthy Recipes by Little Miss Bakery

    An easy and healthy Turkish breakfast favorite! Start the day with the delicious combination of eggs, fresh vegetables and spice.

    I actually stumbled upon this dish by accident one of my first days in Turkey. Food is one of the hardest things to get used to when traveling, and I usually lost some weight when I first moved to a new place simply due to the anxiety surrounding new food and new language. So, it was one of my first few days in Turkey, and I was STARVING by this point. I walked myself into the nearest restaurant, emblazoned with my hunger. I sat down and looked over the menu, all in Turkish and totally illegible to me. I saw the word “pasta”, all all kinds of it, pages of it, and breathed a sigh of relief. Familiarity and excitement for the giant bowl of goodness that would be coming my way. When the waitress arrived with a beautiful piece of cake, I nearly cried. Apparently “pasta” in Turkish means “cake”! Ha! With tears in my eyes, I frantically pointed to a plate being carried by my table at that moment, full of eggs and toast and all of my hopes and dreams. That dish happened to be menemen, and, after I gobbled up the plate the waitress brought me, one of my favorite dishes during my time in Istanbul.

    It’s funny how tiny moments like these change and shape us. For me, I’m all about taking risks and trying something new, especially when I am starving. Risks are the path to change, to finding your fullest potential and maximum happiness.

    “There are risks and costs to action. But they are far less than the long range risks of comfortable inaction.” – John F. Kennedy


    Print Recipe
    Serves: 2 Cooking Time: 45 minutes


    • 1/4 cup olive oil
    • 5 large eggs
    • 2 tbsp milk (2% or whole)
    • 1/2 yellow onion, diced
    • 1 jalapeño, half seeds removed and diced
    • 2 cloves garlic, diced
    • 1 tsp paprika (I used sweet)
    • 1 tsp oregano
    • 1/4 tsp red pepper flakes
    • 1/2 pint heirloom tomatoes
    • 3 tbsp dry white wine
    • Salt and Pepper to taste
    • About 1/2 a baguette



    Combine the olive oil, diced garlic, and red pepper flakes into a small skillet. Heat over medium low heat until garlic is lightly simmering. Allow to simmer for about 5 minutes. Remove skillet from heat, set aside and allow to cool.


    In a large skillet, heat 2 tablespoons of olive oil over medium heat.


    Add the onions, salt, and cook for about 10 minutes. If they begin to burn, lower the heat.


    Add the pepper and continue to cook for another 10 minutes.


    Add the paprika and oregano, saute for an additional minute until fragrant.


    Add the wine. Bring to a boil and then lower heat. Allow that mixture to simmer until all the wine has evaporated, another 10 minutes. Salt and pepper to taste.


    Turn your broiler on high. Cut the baguette into about 1 inch slices Place in the oven for about 3 to 5 minutes per side, until golden brown. Keep a close eye!


    Combine eggs, half-and-half, salt and pepper to taste in a bowl. Whisk to combine. Pour over the vegetable mixture and allow the eggs to cook, stirring the occasionally.


    Slice tomatoes thinly. Salt and pepper to taste.


    Serve toasted baguette slices with eggs, fresh tomato and a drizzle of garlic chili oil.

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