israeli

Yemenite Bean Stew with Eggs and Hawaij

Name: Yemenite Bean Stew with Eggs and Hawaij
Yield: 1 serving
Cuisine: israeli
Ingredients: 12 g olive oil; 76 g onion, diced; 6 g garlic, minced; 3 g hawaij spice blend; 175 g cooked white beans, drained; 182 g vegetable broth; 76 g eggs; 106 g tomato, chopped; 2 g salt; 0.76 g black pepper; 42 g crusty bread

This simmered dish pairs hawaij spice blend with cooked white beans, drained, eggs and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

36 g Protein

80 g Carbohydrates

23 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

12g olive oil 106 kcal
76g onion, diced 30 kcal
6g garlic, minced 9 kcal
3g hawaij spice blend 9 kcal
175g cooked white beans, drained 243 kcal
182g vegetable broth 11 kcal
76g eggs 109 kcal
106g tomato, chopped 19 kcal
2g salt 0 kcal
1g black pepper 2 kcal
42g crusty bread 111 kcal

Cooking instructions

olive oilonion
Heat olive oil in a small pot over medium. Saute onion until golden, 6 to 8 minutes.
garlichawaij spice blend
Add garlic and hawaij; cook 30 seconds until fragrant.
cooked white beansvegetable broth
Add white beans and broth. Simmer 12 to 15 minutes, mashing a few beans to thicken.
eggs
Crack eggs into the simmering stew, cover, and cook 5 to 7 minutes to desired doneness.
tomatosaltblack peppercrusty bread
Stir in tomato, season with salt and pepper, and serve with bread for dipping.