Eggs with Tomatoes

Eggs with Tomatoes is a vibrant Lebanese breakfast dish that combines fresh tomatoes and eggs, creating a hearty and nutritious meal. This dish is not only easy to prepare but also packed with flavor, making it a perfect start to your day.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomatoes - 4 medium, chopped
• Bell pepper - 1 small, chopped
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Eggs - 4 large
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the chopped tomatoes and bell pepper to the skillet, cooking for about 5-7 minutes until the tomatoes soften and release their juices.
5. Sprinkle in the ground cumin, paprika, salt, and black pepper, stirring to combine.
6. Create small wells in the tomato mixture and crack an egg into each well.
7. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
8. Remove from heat and garnish with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• High in antioxidants from tomatoes, promoting heart health.

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