Huso's Delicious Vegetarian Eggs with Tomatoes recipe

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Ingredients

3 tablespoons unsalted butter
1 (14.5 ounce) can no-salt-added diced tomatoes
2 small jalapeno peppers, fresh, sliced
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper
4 eggs
⅓ cup finely grated Parmesan cheese, or more to taste
1 pinch cayenne pepper
2 stalks celery

Nutrition Info

400 calories
carbohydrate: 11.9 g
cholesterol: 429.5 mg
fat: 31.5 g
fiber: 3.1 g
protein: 20 g
saturatedFat: 16.4 g
servingSize: -
sodium: 1561.7 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Serve with celery sticks as a garnish.

Recipe Yield

2 servings

Recipe Note

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.

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