Middle Eastern · Breakfast
Cracked Eggs with Tomato and Garlic
Eggs cracked into a bubbling skillet of garlicky tomato sauce, cooked until the whites set and the yolks stay runny. Finished with cumin, chili flakes, and parsley, served straight from the pan. A simple stovetop dish built on tomatoes, garlic, and olive oil.
$3
6 minsPrep
12 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
412Calories
19.5gProtein
26.5gFat
25.1gCarbs
7.8gSugar
4.3gFiber
667mgSodium
381mgChol
5.2gSat Fat
680mgPotassium
112mgCalcium
3.8mgIron
1.2mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
mediterranean
hidden-gems
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Mince the garlic, finely dice the onion, chop the parsley, and set all near the stove.
2
Sauté the onion in olive oil over medium heat for 3 minutes until soft and translucent.
3
Add the minced garlic and cumin; cook over medium heat for 30 seconds until fragrant and golden at the edges.
4
Pour in the canned tomatoes and season with salt and pepper; simmer over medium-low heat for 6 minutes until the sauce thickens.
5
Make two small wells in the sauce, crack an egg into each, cover the skillet, and cook over low heat for 4 to 5 minutes until the whites are set but the yolks still jiggle.
6
Scatter the parsley and chili flakes over the top and serve immediately from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 1/3 cup150g, about half of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 small onion
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp chili flakes
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
