Heavy on protein and a bit of fat, this meal is one of my favorite practical recipes. It's similar to the Turkish recipe menemen and goes great at any time of the day.
Preparation Time
5 mins
Cooking Time
25 mins
Total Time
30 mins
Calories
400 Calories
Recipe Instructions
Step 1
Melt butter in a skillet over low heat for 1 minute. Pour in diced tomatoes and cook, mixing once a minute, for 4 to 5 minutes. Stir in jalapenos and cook until they have softened, about 3 minutes. Season with salt and pepper and mix to combine. Cook for 3 more minutes. Crack eggs into the middle of the mixture in the pan, resulting in a 'plus' shape of eggs surrounded by tomatoes. Cover and simmer for 10 minutes.
Step 2
Turn off heat and add Parmesan cheese. Season with cayenne pepper and cover. Let rest for 1 minute, or until the eggs are solid enough to stick together.
Step 3
Serve with celery sticks as a garnish.
Ingredients
4 eggs
½ teaspoon ground black pepper
3 tablespoons unsalted butter
1 pinch cayenne pepper
1 teaspoon salt, or more to taste
1 (14.5 ounce) can no-salt-added diced tomatoes
2 small jalapeno peppers, fresh, sliced
⅓ cup finely grated Parmesan cheese, or more to taste
