This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Although I cannot lay an egg, I am a very good judge of omelettes." -George Bernard Shaw
I had a version of this in a Middle Eastern restaurant. It is a great dish and you can make a big pot of the sauce and reheat it later. Instead of brown rice, this would be great with drained and rinsed chick peas in the bottom of the dish (1/2 of a 15-ounce can per serving), topped with the sauce and then the eggs.
Servings: 4 | Serving size: 1 cup sauce with 2 eggs
Cooking Time: 135 Minutes
This recipe can easily be multiplied and the sauce keeps well. Reheat gently, then top with fresh eggs and broil per the directions. Serve with Brown Rice.
Place a large skillet over medium high heat.
Add the olive oil and then the onions.
Cook for about 5 minutes. Stir frequently.
Add the garlic, jalapeno and red pepper.
Cook for about 2 minutes. Stir frequently.
Add the fresh and canned tomatoes, cayenne, paprika, turmeric, salt, honey and water.
Stir and when the sauce begins to boil ,cover and simmer for one hour. Stir occasionally.
Remove the lid and simmer for about 45 minutes.
When ready to serve preheat the oven to 325°F.
Divide the sauce between 4 shallow oven proof dishes.
Crack two eggs into each dish, on top of the sauce, and place the dishes in the oven.
Cook for about 15 minutes to the desired doneness of the eggs.
Serving size: 1 cup sauce with 2 eggs
|Calories 227||Calories from Fat 104|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 4g||15%|
|Vitamin A 63%||Vitamin C 158%|
|Calcium 11%||Iron 19%|
|Vitamin K 12mcg||Potassium 669mg|
|Magnesium 43 mg|