This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Per Serving: 294 calories; protein 13.1g; carbohydrates 40.9g; fat 9.4g; cholesterol 186mg; sodium 654.2mg.
Eating best breakfast to start the day had become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feeling full all day , and less likely grab a side food out of the vending machine before lunchtime.
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.