Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
2
Low
Nutrition per serving
Calories150.2 kcal (8%)
Total Fat10.8 g (15%)
Carbs6.5 g (3%)
Sugars3.7 g (4%)
Protein7.6 g (15%)
Sodium546.1 mg (27%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 tablespoonsolive oil
2 tablespoonstomato paste
3whole tomatoes
diced
1whole red bell pepper
diced
2 teaspoonsminced garlic
¾ cupwater
¼ teaspoonturmeric
1 teaspoonpaprika
½ teaspooncumin
½ teaspoonginger
1 teaspoonsalt
½ teaspoonblack pepper
cayenne powder
to taste
2 tablespoonscilantro
2 tablespoonsparsley
dried mint
optional
5eggs
large
Instructions
Step 1
To a deep pan over medium heat, add olive oil and tomato paste. Saute tomato paste for two minutes to remove some of the acidity. Add the garlic and quickly saute.
Step 2
Mix in the tomatoes and red bell pepper and cook for 4 to 6 minutes or until softened.
Step 3
Add water and all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix until evenly combined and cook for another 2 minutes. Sprinkle in the chopped parsley and cilantro and mix again. Taste and make sure the sauce is perfect.
Step 4
Once the sauce is bubbling, crack in the eggs gently. Cover and let it cook for about 6 to 7 minutes until the whites are set. Cooking time will vary depending on if you like the yolks runny or hard.
Step 5
Garnish with a sprinkle of dried mint and enjoy with bread!
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