I subsribed to Vegetarian Times because it was only $10.00 for a year. My first issue had a picture of this recipe on the cover. I had no idea what it was but I knew I would be making it the next day. So le’ts take a trip to Israel for breakfast.
1 1/2 tsp olive oil
1 yellow onion
1 diced red pepper
1 chopped jalapeno
3 cloves minced garlic
8 Roma tomatoes diced
1/4 tsp ground cumin
1 tbsp tomato paste
3 tbsp chopped parsley
Um yeah I was so excited to make this I forgot the onion, jalapeno and parsley. Oopsie. If you remembered all the ingredients, start by sauteeing the garlic, red pepper, jalapeno and onion over medium heat.
Add tomatoes and cumin.
Let thicken for about 7 minutes and then add the tomato paste.
Reduce heat to low, make 4 holes in the mixture and crack an egg in each opening.
Season with salt and pepper and cover. Cook for 10 minutes and sprinkle with parsley to serve.
If you like over easy eggs eat now. If you like them cooked a little more, cook 5 to 10 more minutes.
It’s a nice light breakfast that was freaking awesome!
Nutrition: (4 servings)
15 g carbs
9 g protein
Vegetarian Times issue June 2012