moroccan

Berber Omelet with Potatoes and Spiced Tomato Pepper Sauce

Name: Berber Omelet with Potatoes and Spiced Tomato Pepper Sauce
Yield: 1 serving
Cuisine: moroccan
Ingredients: 150 g eggs; 240 g potatoes, peeled and cubed; 20 g olive oil; 220 g tomato, grated; 120 g roasted red pepper, chopped; 12 g cilantro, chopped; 3 g ground cumin; 3 g sweet paprika; 1 g salt

This roasted dish pairs potatoes, peeled and cubed with tomato, grated, roasted red pepper, chopped and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

62 g Carbohydrates

36 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g eggs 215 kcal
240g potatoes, peeled and cubed 185 kcal
20g olive oil 177 kcal
220g tomato, grated 40 kcal
120g roasted red pepper, chopped 37 kcal
12g cilantro, chopped 4 kcal
1.5 tsp (3g) ground cumin 11 kcal
1.5 tsp (3g) sweet paprika 9 kcal
0.5 tsp (1g) salt 0 kcal

Cooking instructions

potatoes
Microwave or parboil the potato cubes until just tender, 4-6 minutes; drain well.
potatoesolive oil
Heat olive oil in a nonstick skillet over medium heat. Add the potato cubes and cook 5-7 minutes until lightly golden.
tomatoroasted red pepperground cuminsweet paprikasalt
Add the grated tomato and roasted red pepper, then stir in ground cumin, sweet paprika, and salt. Simmer 3-4 minutes until saucy.
eggs
Make small wells in the sauce and crack in the eggs. Cover and cook 4-6 minutes until whites set and yolks are to your liking.
cilantro
Sprinkle with chopped cilantro and serve hot straight from the skillet.