Vietnamese · Dinner
Tomato Stewed Eggs (High-Protein)
Vietnamese-style eggs simmered in a garlicky tomato sauce with shredded chicken breast and black beans folded through for substantial protein. Onion, garlic and fish sauce ground the base, finished with scallion and cilantro. Served with crusty bread for scooping up the sauce.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
55.8gProtein
23.8gFat
42.5gCarbs
10.4gSugar
8.9gFiber
1102mgSodium
468mgChol
5.2gSat Fat
1020mgPotassium
125mgCalcium
6.2mgIron
2.4mcgVitamin B12
13mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Crack eggs into a bowl. Slice onion, mince garlic, drain black beans, and slice scallion.
2
Heat vegetable oil in a small skillet over medium heat and cook onion and garlic for 2–3 minutes until soft and translucent.
3
Stir crushed tomatoes, fish sauce, sugar and water into skillet; simmer over medium-low heat for 6–8 minutes until sauce thickens and darkens.
4
Fold chicken and black beans into sauce; simmer over medium-low heat 3 minutes until heated through.
5
Make three wells in sauce, pour in eggs, cover skillet and poach over low heat for 5–6 minutes until whites are set.
6
Plate
Slide eggs and sauce onto plate. Scatter with scallion and cilantro, season with salt and pepper, serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 15 oz426g cooked chicken breast
- 5.6 oz80g, about half a 15 oz can, drained black beans
- 7 oz200g canned crushed tomatoes
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp water
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 slice2 slice crusty bread (80g), for serving
- salt and black pepper to taste
