Middle Eastern · Brunch
Eggs with Tomato Pepper Stew (Low-Calorie)
Poached eggs sit in a lightly simmered tomato and red pepper stew seasoned with cumin, paprika and garlic, finished with parsley. The stew is built without added oil beyond a light spray, keeping richness low while preserving the classic North African shakshuka profile. Served with a small warm pita wedge.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
335Calories
19.1gProtein
14.8gFat
30.2gCarbs
8.5gSugar
5.9gFiber
467mgSodium
423mgChol
3.8gSat Fat
820mgPotassium
110mgCalcium
3.8mgIron
1.3mcgVitamin B12
102mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the tomato, slice the bell pepper and onion thinly, mince the garlic, and chop the parsley; set aside.
2
Heat
Warm the olive oil in a small skillet over medium-low heat, then add the onion and bell pepper. Sweat for 4 minutes until softened.
3
Heat
Stir in the garlic, ground cumin, smoked paprika, and cayenne; cook for 1 minute until fragrant, then add the tomato with 2 tbsp water. Simmer 8 minutes until jammy.
4
Heat
Make two small wells in the sauce, crack both eggs into the wells, cover, and poach over low heat for 5 minutes until whites are set and yolks soft.
5
Plate
Scatter parsley over the eggs and sauce, then slide onto a plate. Serve with the warmed pita wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g)
- 7 oz200g tomato
- 5 oz140g red bell pepper
- 11 small onion (140g)
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/4 tsp1/4 tsp ground cayenne
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
- 2.8 oz80g whole-wheat pita
