Servings: 5
Diet: Vegetarian & Gluten-Free
Per Serving: 150 Calories | 12g Carbs | 6g Sugar | 4g Fiber | 8g Fat (2g Sat Fat) | 8g Protein | 330mg Sodium
Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, no salt added, drained
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 eggs
Instructions
- Heat the oil in a large pan over medium heat. Add the onion and peppers cook until soft, about 5-10 minutes. And garlic and cook for 1 more minute.
- Add the tomatoes and spices and bring to a simmer for 5-10 minutes or until a thick sauce forms.
- Using the back of a spoon, form 5 wells in the sauce. Break eggs directly into the wells, cover and cook for 5-8 minutes, or until the eggs are done to your liking. Serve warm.
Try this! Garnish with fresh cilantro or parsley and serve with pita bread or over brown rice.
Shopping Tip: Choose no salt added canned tomatoes to lower sodium content.