Turkish · Brunch
Baked Eggs in Tomato Stew (Low-Calorie)
Turkish-style menemen-adjacent stew of poached eggs nestled in a lightly reduced tomato, pepper and onion sauce, finished with cumin and Aleppo-style pepper flakes. Cooking uses minimal olive oil and no cream or cheese, keeping richness low while retaining the smoky, tangy flavour of a traditional menemen or shakshuka-style baked-egg dish.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
265Calories
17.6gProtein
14.5gFat
14.1gCarbs
7.1gSugar
3.9gFiber
720mgSodium
868mgChol
4.1gSat Fat
780mgPotassium
105mgCalcium
3.2mgIron
1.3mcgVitamin B12
68mgVitamin C
low-calorie
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Dice the tomato, bell pepper, and onion; mince the garlic; chop the parsley. Keep all pieces small for quick sauce breakdown.
2
Sweat
Warm olive oil in a nonstick skillet over medium-low heat and sweat the onion and bell pepper 4 minutes until softened and translucent.
3
Bloom and simmer
Stir in garlic and cumin-ground, cook 30 seconds, then add tomato and pul biber. Simmer uncovered over medium heat 8 minutes until sauce thickens.
4
Poach
Make two wells in the sauce, crack eggs into them, cover, and cook over low heat 4-5 minutes until whites set and yolks jiggle slightly.
5
Plate
Slide eggs and sauce onto a plate, scatter parsley over top, and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 cup300g tomato
- 1 cup120g bell pepper
- 1/2 cup60g onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp pul biber
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
