Eggs with Tomatoes

Eggs with Tomatoes

25

"This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!"

Ingredients

30 m {{adjustedServings}} servings 204 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes.
  2. Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.
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Reviews

25
  1. 31 Ratings

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Found the problem other folks are having w/ this recipe. 10min may be too long to cook your tomatoes, slice them a bit thicker than you think you should because they will cook down. If you want ...

I think the potential is here but WHOOOO, too much sauce and spice!! Next time I will halve everything except the eggs and I would cut the tomatoes extra thick or just chop them up. The flavor...

Simple and delicious. Easy to make with ingredients on hand- I added 1/2 a can of corn and my little girls loved it!