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Saffron Tomato Egg Skillet with Feta and Flatbread

This dish pairs tomato, diced with eggs, feta cheese, crumbled and flatbread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
49 g Carbohydrates
38 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 14g olive oil 124 kcal
  • 60g yellow onion, thinly sliced 24 kcal
  • 250g tomato, diced 45 kcal
  • 100g eggs 143 kcal
  • 35g feta cheese, crumbled 141 kcal
  • 60g flatbread (lavash or similar) 165 kcal
  • 0g saffron threads 0 kcal
  • 15g hot water (for saffron) 0 kcal
  • 1 tsp (2g) ground turmeric 6 kcal
  • 1 tsp (2g) dried mint 1 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. olive oilyellow onion
    Warm a nonstick skillet over medium heat. Add olive oil and saute onion until soft, 4-5 minutes.
  2. tomatohot water (for saffron)ground turmericsaltblack pepper
    Add tomato and turmeric, season with salt and black pepper, and cook until tomatoes break down and become saucy, 6-8 minutes. Stir in saffron water.
  3. eggs
    Make two small wells in the sauce and crack eggs into them. Cover and cook until whites set and yolks are still slightly runny, 4-6 minutes.
  4. eggsfeta cheeseflatbread (lavash or similar)dried mint
    Crumble feta over the eggs, sprinkle with dried mint, and let it warm for 30 seconds. Serve immediately with flatbread for dipping.

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