Hearty Tomato and Bell Pepper Poached Eggs

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

Hearty Tomato and Bell Pepper Poached Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Tomato and Bell Pepper Poached Eggs

Enjoy a vibrant, satisfying dish featuring poached eggs gently nestled in a medley of sautéed tomatoes, red bell peppers, and a touch of onion with fresh basil. The dish boasts a comforting balance of rich yolk flavors and the bright, crisp essence of garden vegetables, making it a versatile option for any meal time.

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NUTRITION

198kcal
Protein
12.1g
Fat
10.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 medium tomato

1 medium red bell pepper

1/4 small yellow onion

1 tsp olive oil

3 sprigs fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer over medium heat.

  • 2

    While the water heats, dice the tomato, red bell pepper, and finely chop the quarter onion.

  • 3

    Heat olive oil in a skillet over medium heat and add the onions; sauté until soft and translucent, about 2 minutes.

  • 4

    Add the diced tomato and red bell pepper to the skillet, and cook for another 3-4 minutes until the vegetables begin to soften. Season lightly with salt and pepper.

  • 5

    Gently crack the 4 eggs and add the 2 egg whites into a small bowl. Slowly tip the eggs into the simmering water to poach, taking care to group them gently. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 6

    Use a slotted spoon to remove the poached eggs from the water, and gently place them on top of the sautéed vegetable medley.

  • 7

    Garnish with fresh basil leaves and an extra sprinkle of salt and pepper, then serve immediately.

Hearty Tomato and Bell Pepper Poached Eggs

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

Hearty Tomato and Bell Pepper Poached Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Tomato and Bell Pepper Poached Eggs

Enjoy a vibrant, satisfying dish featuring poached eggs gently nestled in a medley of sautéed tomatoes, red bell peppers, and a touch of onion with fresh basil. The dish boasts a comforting balance of rich yolk flavors and the bright, crisp essence of garden vegetables, making it a versatile option for any meal time.

NUTRITION

198kcal
Protein
12.1g
Fat
10.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 medium tomato

1 medium red bell pepper

1/4 small yellow onion

1 tsp olive oil

3 sprigs fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer over medium heat.

  • 2

    While the water heats, dice the tomato, red bell pepper, and finely chop the quarter onion.

  • 3

    Heat olive oil in a skillet over medium heat and add the onions; sauté until soft and translucent, about 2 minutes.

  • 4

    Add the diced tomato and red bell pepper to the skillet, and cook for another 3-4 minutes until the vegetables begin to soften. Season lightly with salt and pepper.

  • 5

    Gently crack the 4 eggs and add the 2 egg whites into a small bowl. Slowly tip the eggs into the simmering water to poach, taking care to group them gently. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 6

    Use a slotted spoon to remove the poached eggs from the water, and gently place them on top of the sautéed vegetable medley.

  • 7

    Garnish with fresh basil leaves and an extra sprinkle of salt and pepper, then serve immediately.