It takes about 15 minutes to prepare this dish, including 10 minutes for cooking. It’s really not much for such a tasty and nutritious breakfast.
A simple and quick recipe for eggs with vegetables in the Arabic, Tunisian style. I love this dish for its quick preparation, taste and satiety for longer.
The whole is about 405kcal, 22g protein, 21g fat and 28g carbohydrates
Ingredients (1 serving)
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1 / 4 of a teaspoon cumin
- 1 teaspoon smoked paprika
- 1 / 2 cans chopped tomatoes (400 g package)
- 2 large eggs
- salt and pepper
- 25g baby spinach leaves
- 20g feta or a teaspoon of Parmesan cheese
- 1 thin (40 g) slice of sourdough bread (toast)
Heat oil in a non-stick frying pan over medium heat, add garlic and spices, fry for 1 minute. Add tomatoes and boil.
Make holes in the sauce for each egg and stick an egg into each space. Sprinkle with salt and pepper.
Lightly reduce the heat, cover and cook for 7 minutes (or until the eggs get the consistency you like).
Remove from heat, gently add the spinach around the eggs and stir in the sauce to make it slightly wither. Sprinkle with feta or Parmesan cheese on top and serve with toast.