Middle Eastern · Brunch
Eggs with Tomato Pepper Stew (Low-Chol)
A Middle Eastern shakshuka-style stew of simmered tomato and bell pepper cooked down with onion and garlic, spiced with cumin and paprika. Two egg whites and one whole egg are poached in the stew. Served with warm pita and scattered parsley.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
331Calories
18.1gProtein
12.4gFat
37.8gCarbs
9.8gSugar
6.5gFiber
1015mgSodium
72mgChol
2.7gSat Fat
835mgPotassium
105mgCalcium
3.1mgIron
0.5mcgVitamin B12
81mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-cholesterol
low-chol
Instructions
1
Prep
Dice the onion, slice the bell pepper and mince the garlic; measure the egg whites into a small bowl and crack the whole egg into a separate cup.
2
Heat the olive oil in a small skillet over medium heat and sweat the onion and bell pepper for 5 minutes until softened. Stir in the garlic, cumin, paprika and chili powder, cooking for 30 seconds until fragrant.
3
Pour in the canned tomatoes and a pinch of salt, then simmer over medium-low heat for 8 minutes until the sauce thickens and coats the back of a spoon.
4
Make two shallow wells in the sauce and pour in the egg whites, then crack the whole egg into a third well. Cover and poach over low heat for 5 minutes until the whites are set and the yolk is slightly soft.
5
Plate
Slide the stew onto a plate, scatter the chopped parsley over the top and serve with the warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz70g, about 2 large egg whites egg whites
- 22 eggs
- 2 cup480g canned tomatoes
- 1 cup150g bell pepper
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 22 small pita (120g)
- salt, to taste
