Turkish · Brunch
Baked Egg and Vegetable Bowl (Low-Calorie)
A single-serve baked egg bowl built on menemen-style stewed tomatoes and peppers, finished with two eggs, crumbled feta and fresh parsley. Turkish spicing comes from paprika, cumin and chili flakes, with olive oil kept minimal.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
362Calories
21.4gProtein
19.8gFat
20.9gCarbs
8.6gSugar
4.3gFiber
702mgSodium
429mgChol
7.3gSat Fat
690mgPotassium
240mgCalcium
3.8mgIron
1.6mcgVitamin B12
58mgVitamin C
vegetarian
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Dice the tomato and bell pepper, finely chop the onion, mince the garlic, and preheat the oven to 375°F (190°C).
2
Sauté
Heat the olive oil in a small oven-safe skillet over medium heat and sauté the onion and bell pepper for 4 minutes until softened.
3
Bloom
Stir the garlic, paprika, cumin and chili flakes into the skillet and cook over medium heat for 30 seconds until fragrant.
4
Bake
Make two wells in the sauce, crack the eggs into them, and bake at 375°F for 8-10 minutes until egg whites are set and yolks remain soft.
5
Plate
Scatter the crumbled feta over the top and serve straight from the oven with fresh chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 medium eggs (210g)
- 7 oz200g tomato
- 5.6 oz160g bell pepper
- 11 small onion (160g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp chili flakes
- salt, to taste
- black pepper, to taste
- 1.4 oz40g feta cheese
