Turkish · Brunch
Baked Eggs in Tomato Stew (Low-Chol)
Turkish menemen-style baked eggs made with egg whites and whole egg simmered into a garlicky tomato and bell pepper stew spiced with cumin and smoked paprika, topped with fresh parsley and crumbled feta, served with crusty sourdough bread for scooping.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
368Calories
24.1gProtein
12.2gFat
36.5gCarbs
10gSugar
5.8gFiber
963mgSodium
71mgChol
3.8gSat Fat
875mgPotassium
198mgCalcium
3.2mgIron
0.5mcgVitamin B12
56mgVitamin C
vegetarian
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Dice the tomato, slice the onion and bell pepper, mince the garlic, and chop the parsley, keeping everything ready by the stove.
2
Heat olive oil in a small oven-safe skillet over medium heat, add onion and bell pepper, and sweat for 5 minutes until softened and translucent.
3
Stir in garlic, cumin, and smoked paprika, cook for 30 seconds until fragrant, then add diced tomato, canned tomatoes, chili, salt, and black pepper. Simmer over medium-low heat for 10 minutes until thickened.
4
Make a shallow well in the stew, pour in egg whites and crack whole egg on top, transfer to 375°F oven, and bake for 8–10 minutes until whites are set and yolk is soft.
5
Plate
Scatter parsley and crumbled feta over the eggs and serve from the skillet with toasted sourdough on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g egg whites
- 22 medium eggs
- 2 tsp2 tsp olive oil
- 11 onion
- 11 bell-pepper
- 2 clove2 clove garlic
- 7 oz200g tomato
- 5.2 oz75g, about a third of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 1/4 tsp1/4 tsp chili-fresh
- 2 tbsp2 tbsp parsley
- 1 oz28g feta
- salt to taste
- black pepper to taste
- 2.8 oz80g, about a third of a small loaf sourdough bread
