Breakfast · Middle Eastern · 10 min
Middle Eastern Baked Eggs with Roasted Red Peppers and Toasted Sesame
- Calories
- 598
- Protein
- 44g
- Carbs
- 18g
- Fat
- 39g
Ingredients
- 6.384 each large egg
- 0.5 each red bell pepper
- 0.849 each red onion
- 1 cup Tuscan kale
- 0.2074 tbsp olive oil
- 0.25 tsp habanero hot sauce
- 0.25 tsp salt
- 1 tbsp sesame seeds
Method
- 01Preheat your oven to 375°F (190°C).
- 02Heat the olive oil in a cast-iron skillet over medium-high heat. Add the diced red bell peppers and thinly sliced red onions, cooking until lightly charred and softened, about 4-5 minutes.
- 03Add the chopped Tuscan kale and cook until just wilted, about 2 minutes.
- 04Create two small wells in the vegetable mixture and carefully crack the eggs into them. Season with salt, a few drops of habanero hot sauce, and half of the roasted sesame seeds.
- 05Place the skillet in the oven for 8-10 minutes, or until the egg whites are completely opaque and set, and the yolks reach a safe internal temperature of at least 160°F (71°C) or remain soft and jammy according to preference.
- 06Remove from the oven, sprinkle with the remaining roasted sesame seeds, and serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
