Eggs are a fantastic, healthy protein that are crucial for controlling your blood sugar levels. In America, eggs are frequently associated with breakfast, but they also make a delicious lunch or dinner dish. Warm whole grain bread is recommended for dipping.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 6 stalks scallions, sliced
- 4 cloves garlic, sliced
- 1 ½ teaspoons ground cumin
- 1 (14 ounce) can diced tomatoes
- 1 pinch cayenne pepper, or to taste
- sea salt and ground black pepper to taste
- ½ teaspoon honey
- 4 large eggs
- 3 tablespoons roughly chopped fresh cilantro
Instructions
- Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
- Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren’t sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
- Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.
- Regular onions or shallots are great instead of scallions.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 372 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 464 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I decided to give this a try for a casual Sunday morning. Easy to assemble and it was a “Wow”! I did use a bit of honey to add to the flavor. It was such a different recipe for breakfast, so I had to try it. I served it with an English muffin.