Vietnamese · Dinner
Tomato Stewed Eggs (GLP-1)
Vietnamese-style stewed eggs simmered gently in a garlicky tomato sauce, finished with scallion and cilantro. Built on three eggs and a fibre-boosting measure of black beans for a protein-forward, low-fat plate, this braise stays soft and saucy, ladled over a light bed of steamed cabbage rather than rice for a lighter, easy-to-digest meal.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
382Calories
36.8gProtein
14.3gFat
26.1gCarbs
8.9gSugar
9.8gFiber
870mgSodium
561mgChol
3.4gSat Fat
950mgPotassium
140mgCalcium
5.2mgIron
1.9mcgVitamin B12
28mgVitamin C
gluten-free
high-fiber
low-calorie
protein-rich
low-carb
glp-1
Instructions
1
Prep
Crack eggs into a bowl. Mince garlic, thinly slice shallot and scallion, drain black beans, shred and set aside cabbage and cilantro.
2
Sweat
Warm oil in a small skillet over medium heat and sweat shallot and garlic for 2 minutes until soft and translucent.
3
Simmer
Stir in canned tomatoes, fish sauce, sugar and black pepper; simmer over medium-low heat for 6 minutes until sauce thickens and deepens in colour.
4
Poach
Crack eggs directly into simmering sauce, cover, and poach over low heat for 5–6 minutes until whites are set but yolks still jiggle, then stir in drained black beans.
5
Steam
While eggs poach, steam shredded cabbage in a small pot with a splash of water, covered, over medium heat for 3 minutes until just tender.
6
Plate
Spoon steamed cabbage onto plate, ladle eggs and tomato-bean sauce over it, finish with sliced scallion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs (150g)
- 1 cup180g canned tomatoes
- 4 cloves4 cloves garlic
- 22 shallot
- 1 cup85g, about half a 15.5 oz can, drained black beans
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- 1 cup70g shredded cabbage
- 22 scallion
- 2 tbsp2 tbsp cilantro
