Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 2 cups diced tomatoes
- 4 eggs
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt to taste
- pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and bell pepper, sauté until soft.
- Add garlic and cook until fragrant.
- Stir in diced tomatoes, paprika, cumin, salt, and pepper; cook until thickened.
- Make wells in the mixture and crack eggs into each well.
- Cover and cook until eggs are set.
- Garnish with parsley and serve hot.
Notes
- For spicier flavor, add chili flakes or a hot sauce.
- Serve with keto-friendly bread or alone for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Keto
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 300mg