This delicious Israeli egg and tomato dish makes a great meal any time of day. It is very flavorful and works well as a main dish or as an appetizer. Serve hot with tahini sauce and pita bread.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you’re making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.
Per Serving: 176 calories; protein 8.8g; carbohydrates 16.3g; fat 9.9g; cholesterol 163.7mg; sodium 294.8mg.
Eating best breakfast to continue the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the street food before break .
Making fruit a morning habit is simple . Easy as put the fruit in your fridge next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.