Name: Huso's Delicious Vegetarian Eggs with Tomatoes recipe
Ingredients: 3 tablespoons unsalted butter;1 (14.5 ounce) can no-salt-added diced tomatoes;2 small jalapeno peppers, fresh, sliced;1 teaspoon salt, or more to taste;½ teaspoon ground black pepper;4 eggs;⅓ cup finely grated Parmesan cheese, or more to taste;1 pinch cayenne pepper;2 stalks celery

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Ingredients

3 tablespoons unsalted butter 1 (14.5 ounce) can no-salt-added diced tomatoes 2 small jalapeno peppers, fresh, sliced 1 teaspoon salt, or more to taste ½ teaspoon ground black pepper 4 eggs ⅓ cup finely grated Parmesan cheese, or more to taste 1 pinch cayenne pepper 2 stalks celery

Nutrition Info

400 calories carbohydrate: 11.9 g cholesterol: 429.5 mg fat: 31.5 g fiber: 3.1 g protein: 20 g saturatedFat: 16.4 g servingSize: - sodium: 1561.7 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a skillet over low heat for 1 minute. Pour in diced tomatoes and cook, mixing once a minute, for 4 to 5 minutes. Stir in jalapenos and cook until they have softened, about 3 minutes. Season with salt and pepper and mix to combine. Cook for 3 more minutes. Crack eggs into the middle of the mixture in the pan, resulting in a 'plus' shape of eggs surrounded by tomatoes. Cover and simmer for 10 minutes.
Turn off heat and add Parmesan cheese. Season with cayenne pepper and cover. Let rest for 1 minute, or until the eggs are solid enough to stick together.
Serve with celery sticks as a garnish.

Recipe Yield

2 servings

Recipe Note

Heavy on protein and a bit of fat, this meal is one of my favorite practical recipes. It's similar to the Turkish recipe menemen and goes great at any time of the day.

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