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ethiopian

Spiced Tomato and Egg Scramble with Onions

This simmered dish pairs eggs with yellow onion, diced, garlic, minced and tomatoes, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Low carb Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
34 g Carbohydrates
43 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 236g eggs 337 kcal
  • 19g olive oil 168 kcal
  • 165g yellow onion, diced 66 kcal
  • 7g garlic, minced 10 kcal
  • 283g tomatoes, diced 51 kcal
  • 1.18 tsp (2g) smoked paprika 6 kcal
  • 0.59 tsp (1g) ground cumin 4 kcal
  • 12g lemon juice 4 kcal
  • 0.59 tsp (1g) salt 0 kcal
  • 0.59 tsp (1g) black pepper 3 kcal

Cooking instructions

  1. eggssaltblack pepper
    Whisk the eggs with salt and black pepper until foamy.
  2. olive oilyellow onion
    Heat oil in a nonstick skillet over medium heat. Add onion and cook until soft and lightly browned, 6 minutes.
  3. garlicsmoked paprika
    Add garlic and smoked paprika; stir 20 seconds.
  4. tomatoes
    Add diced tomatoes and simmer until thickened and jammy, 4 to 6 minutes.
  5. eggs
    Pour in eggs and gently scramble, folding until just set, 2 to 3 minutes.
  6. lemon juice
    Finish with lemon juice; taste and adjust seasoning.

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