Eggs with Tomatoes

This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!

Step: 1

Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes.

Step: 2

Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.

Per Serving: 204 calories; protein 9.9g; carbohydrates 16.1g; fat 12.7g; cholesterol 186mg; sodium 997.5mg.

Eating good breakfast to continue the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feel full longer, and less likely grab a side food out of the vending machine before lunchtime.

Make fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.