Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

Enjoy a vibrant skillet featuring simmered tomatoes, red bell peppers, and aromatic onions with a kick of garlic and chili flakes, crowned by perfectly poached eggs and a boost of protein-rich chickpeas. This dish delivers a burst of savory spice and fresh, summery flavors balanced to fuel your day.

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NUTRITION

550kcal
Protein
33.3g
Fat
29.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup canned chickpeas (drained and rinsed)

2 medium tomatoes

1 medium red bell pepper

1 small onion

2 garlic cloves

1/2 tablespoon extra virgin olive oil

1/2 teaspoon red chili flakes

Salt and black pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the chopped small onion and minced garlic; sauté until translucent and fragrant, about 2-3 minutes.

  • 3

    Stir in diced tomatoes and sliced red bell pepper, allowing them to soften and release their juices, about 5 minutes.

  • 4

    Mix in the drained chickpeas and red chili flakes. Season lightly with salt and black pepper.

  • 5

    Create small wells in the simmering tomato and pepper mixture and gently crack one egg into each well.

  • 6

    Cover the skillet with a lid and gently poach the eggs until the whites are set but the yolks remain runny, about 5-7 minutes.

  • 7

    Remove from heat and garnish with additional black pepper or fresh herbs if desired before serving.

Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spicy Simmered Tomato and Pepper Skillet with Poached Eggs

Enjoy a vibrant skillet featuring simmered tomatoes, red bell peppers, and aromatic onions with a kick of garlic and chili flakes, crowned by perfectly poached eggs and a boost of protein-rich chickpeas. This dish delivers a burst of savory spice and fresh, summery flavors balanced to fuel your day.

NUTRITION

550kcal
Protein
33.3g
Fat
29.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup canned chickpeas (drained and rinsed)

2 medium tomatoes

1 medium red bell pepper

1 small onion

2 garlic cloves

1/2 tablespoon extra virgin olive oil

1/2 teaspoon red chili flakes

Salt and black pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the chopped small onion and minced garlic; sauté until translucent and fragrant, about 2-3 minutes.

  • 3

    Stir in diced tomatoes and sliced red bell pepper, allowing them to soften and release their juices, about 5 minutes.

  • 4

    Mix in the drained chickpeas and red chili flakes. Season lightly with salt and black pepper.

  • 5

    Create small wells in the simmering tomato and pepper mixture and gently crack one egg into each well.

  • 6

    Cover the skillet with a lid and gently poach the eggs until the whites are set but the yolks remain runny, about 5-7 minutes.

  • 7

    Remove from heat and garnish with additional black pepper or fresh herbs if desired before serving.