Eggs in Spicy Tomato Sauce

My life’s goal is to open my own Bed and Breakfast in the mountains. Because of this, whenever I travel, I try to find a quaint little B&B to stay at.

In fact, staying at B&Bs is where I found my love for several different breakfast dishes that are now part of my regular meal rotations.

Unfortunately, it will be awhile before I am able to open my own B&B, and until then, I will settle with having friends over and making them yummy breakfasts as I try out new and exciting recipes.

True to form, this is another spicy recipe that is as delicious as it looks. And like almost all of my other recipes, you can add or remove item to change the flavor profile or to change the spiciness of the recipe.

This one is not quite as spicy as some of my others, but there is a small kick to it at the very end of the bite. Unfortunately, if you don’t like spice at all, removing the seasonings that give it that little kick will completely change this dish.

Eggs in Spicy Tomato Sauce

  • 1 T olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chopped kale
  • 1 cup chopped tomatoes
  • 4 large eggs
  • 1/2 tsp lemon juice
  • 1/4 tsp ground cumin
  • 1/8 tsp ground ginger
  • A pinch of ground coriander, ground cinnamon, ground allspice, and ground cloves
  • Lemon zest
  • Salt and pepper to taste

Prepare all of your vegetables before you start anything else. This dish cooks very quickly, so chopping everything ahead of time will allow you to be prepared for the next step.

Place olive oil in skillet and heat over medium high heat. When pan is hot, add onion and sauté for 1-3 minutes until the onion is cooked. Add garlic and pinch of salt. Sauté for another minute.

Add kale and lower heat. Once kale is wilted, add tomatoes and cook for 3 minutes.

Stir in seasonings, lemon juice and zest. Move the vegetables around to make 4 wells for the eggs. Crack an egg in each well. Cover and cook for a few minutes. Monitor the eggs to ensure that you don’t over cook them. If you want runny yolks, cook for about 2 minutes. Hard yolks will take approximately 4 minutes.

Remove from heat and sprinkle with paprika, parsley, and salt and pepper to taste. Serve immediately with lemon wedge.

One serving is 2 eggs and 1/2 of the tomato sauce. The macro counts for one serving is:

  • 16.6 grams fat
  • 9 grams carbohydrates
  • 14 grams protein

Recipe inspiration from MyFitnessPal.


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