These spicy eggs are simmered to perfection with crushed tomatoes, garlic and red bell peppers. Have fun making this flavorful dish that can be served for breakfast, lunch or dinner!
This Heart-Check Certified recipe is brought to you by American Egg Board.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 200 | |
---|---|---|
Total Fat | 11.0 g | |
Saturated Fat | 3.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 5.4 g | |
Cholesterol | 190 mg | |
Sodium | 540 mg | |
Total Carbohydrate | 13 g | |
Dietary Fiber | 3 g | |
Sugars | 8 g | |
Protein | 11 g |
Dietary Exchanges
2 vegetable, 1 1/2 lean meat, 1 fat
Ingredients
-
2 tablespoons olive oil -
1 tablespoon tomato paste -
2 red bell peppers (diced) -
1/2 cup chopped onion -
2 teaspoons chopped, fresh garlic -
1 teaspoon ground cumin -
1/4 teaspoon salt -
1 can (28 ounces) crushed OR diced tomatoes, undrained -
6 large eggs -
1/2 cup plain, fat-free Greek yogurt -
1/4 cup freshly shredded Parmesan cheese -
1 teaspoon harissa
Directions
-
Combine olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet. Cook, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally. -
Stir in canned tomatoes. Heat to simmering. Cook, uncovered, 10 minutes or until sauce has thickened slightly. -
Make 6 indentations in the sauce. Gently break 1 egg into each. -
Simmer, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft. -
Serve the eggs in the sauce with the yogurt and cheese on the side.