Middle Eastern · Brunch
Fried Eggs with Spiced Tomato Sauce
Two fried eggs with crisp edges and runny yolks set over a warm, cumin-and-paprika-spiced tomato sauce simmered with garlic and onion. Finished with fresh parsley and a drizzle of olive oil, served with warm pita bread.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
428Calories
16.2gProtein
24.9gFat
34.1gCarbs
9.1gSugar
5.8gFiber
720mgSodium
381mgChol
5.8gSat Fat
690mgPotassium
115mgCalcium
3.8mgIron
1.2mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
weekend-brunch
vegetarian
low-calorie
Instructions
1
Prep
Dice the tomato, mince the garlic, chop the onion and parsley, and measure the cumin, paprika, tomato paste, salt, and pepper.
2
Sweat
Heat half the olive oil in a small skillet over medium heat and cook the onion and garlic for 2–3 minutes until softened and translucent.
3
Simmer
Add the diced tomato, tomato paste, cumin, paprika, salt, and pepper to the skillet over medium-low heat for 8–10 minutes until thickened.
4
Fry
Heat the remaining olive oil in a nonstick pan over medium-high heat, crack in the eggs, and fry for 2–3 minutes until whites are set with crisp edges and yolks runny.
5
Plate
Spoon the sauce onto a plate, slide the fried eggs on top, scatter with parsley, and serve with the warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 2 cup300g tomato
- 4 cloves4 cloves garlic
- 11 onion (140g)
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 2 tbsp30ml olive oil, divided
- 4 tbsp60g tomato paste
- 4 tbsp16g fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 pita bread (120g)
