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israeli

Yemenite Bean Stew with Eggs and Hawaij

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
300 kcal 2000 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

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

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