Eggs and Spicy Tomato Sauce Recipe

Eggs and Spicy Tomato Sauce RecipeThis dish is popular around the world. Middle Eastern countries call it Shakshouka, Brits call it Eggs in Purgatory and Italians call it Uova Picante. What ever you call it, I call it delicious. This recipe adds chopped kale for extra fiber and greens as well as omitting the egg yolks. What you get is a delicious meal that can be eaten at any time of the day or night. It’s high in fiber and protein, low in fat and carbs and full of flavor. You can serve this with a side salad, steamed vegetables or just on its own. Traditionally, it’s served with pita bread or toasted bread to help soak up all of the delicious sauce, but for those on a low carb diet, you can use a spoon to get ever last drop.

Serves: 2 – 3

    Ingredients

  • 1 tbsp olive oil
  • 1 small onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium red pepper, chopped (any color pepper would work)
  • 1 26.6 ounce container strained tomatoes1 medium tomato, on the vine, chopped
  • 2 tbsp tomato paste
  • 1 cup finely chopped kale
  • 10 black olives, roughly chopped
  • 1 tsp chili powder (mild)
  • 1 tsp cumin
  • 1 tsp paprika
  • ⅛ tsp sea salt
  • Fresh cracked pepper to taste
  • 6 egg whites, separated
  • ½ tbsp fresh chopped oregano
  • 1 tbsp fresh basil leaves, torn (optional, for garnish)

Recipe Instructions

1. Over medium heat, heat a large frying pan. Add the olive oil and heat until oil is thinned. Then add the onion, sautéing for a few minutes. When the onion has softened, add the garlic and sauté until the garlic is slightly browned or fragrant.

2. Stir in the bell pepper and kale and cook until the pepper softens, about 6 minutes.3. Pour in the strained tomatoes, chopped tomatoes, olives and tomato paste and combine until thoroughly mixed.

3. Sprinkle the spices and oregano in the mixture, stirring evenly throughout. Allow the mixture to simmer uncovered. Once it starts to reduce, (after simmering for about 6 minutes) add salt and pepper to taste.

4. Stir thoroughly.

5. Make 6 large divots in the pan using the back of a cooking spoon Carefully spoon in the individual egg whites, one at a time, into the divots, close enough to the edge that each egg white is not on the edge but that the white runs close to the edge.

6. The eggs will look like they are cooking “sunny side up” on top. Put a lid on the pan and cook until the eggs are cooked, roughly 10 minutes or slightly longer. Check occasionally to allow the eggs to cook to your preference and to make sure the sauce doesn’t burn as it reduces too much.

7. Garnish with torn basil

 

This can be served in a bowl which helps keep the sauce contained in one place.

Nutrition Facts Per Serving: 230 calories, 10 g carbohydrate, 6 g Fat, 18 g protein, 12 g fiber, 131 mg sodium

Recipe inspired by The Hummus Place in New York City

Share

Posted in Nutrition by Jason Kozma | Comments Off on Eggs and Spicy Tomato Sauce Recipe

error: Content is protected !!