Sunday, June 9, 2013

EGG-straordinary Tomato and Pepper Brunch

Prep Time: 5 minutes
Cook Time: 12-15 minutes
Servings: 3
Calories per serving: 126 
Weight watchers points per serving: 3

1 tomato on the vine sliced into 6-8 pieces
1 bell pepper (red, yellow or a combo) straight sliced lengthwise 
½ medium onion chopped
1 teaspoon granulated garlic
Few pinches of turmeric and paprika
3 Pete and Gerry's Heirloom brown eggs 
2 teaspoons olive oil
1 tablespoon fresh cilantro chopped
Fine sea salt and freshly ground black pepper to taste

Once olive oil is hot, add onions and sauté for a few minutes.  When they begin to brown, add peppers and s
auté for about 2-3 minutes or until they just begin to soften.  Add tomatoes, garlic, turmeric, paprika, salt and pepper to taste, combine all ingredients and sauté for another 3-4 minutes.  Next, using spatula create a few spaces in the pan where you can add eggs equidistant from one another.  Now, with your spatula gently distribute the whites of the eggs over the vegetables.  Cover with lid and cook until eggs reach desired level of doneness.  (I like my eggs runny, so I don’t cook them for too long!).  Garnish with fresh cilantro and some more freshly ground black pepper.  Enjoy this very yummy and healthy brunch!

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