Spiced Tomato and Bell Pepper Skillet with Poached Eggs

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

Spiced Tomato and Bell Pepper Skillet with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spiced Tomato and Bell Pepper Skillet with Poached Eggs

Enjoy a vibrant, nutrient-packed skillet featuring a medley of sweet bell peppers, juicy tomatoes, and hearty chickpeas, crowned by perfectly poached eggs and a whisper of olive oil. The dish delivers a balanced blend of fresh produce and protein-rich eggs and chickpeas that harmonize to offer a delicious, satisfying meal any time of day.

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NUTRITION

339kcal
Protein
20.1g
Fat
12.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 egg white

1 cup chopped tomatoes

1 medium red bell pepper

0.5 cup cooked chickpeas

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

Salt & black pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped red bell pepper and tomatoes to the skillet. Sauté until they soften slightly, about 3-4 minutes.

  • 3

    Stir in the chickpeas and sprinkle with smoked paprika, salt, and black pepper. Allow the mixture to warm through, cooking for an additional 2 minutes.

  • 4

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the eggs and the additional egg white into separate small bowls.

  • 5

    Carefully slide the eggs into the simmering water, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Gently remove the poached eggs with a slotted spoon and place them over the vegetable and chickpea mixture in the skillet.

  • 7

    Drizzle a little extra seasoning if needed, and serve immediately while warm.

Spiced Tomato and Bell Pepper Skillet with Poached Eggs

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

Spiced Tomato and Bell Pepper Skillet with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spiced Tomato and Bell Pepper Skillet with Poached Eggs

Enjoy a vibrant, nutrient-packed skillet featuring a medley of sweet bell peppers, juicy tomatoes, and hearty chickpeas, crowned by perfectly poached eggs and a whisper of olive oil. The dish delivers a balanced blend of fresh produce and protein-rich eggs and chickpeas that harmonize to offer a delicious, satisfying meal any time of day.

NUTRITION

339kcal
Protein
20.1g
Fat
12.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 egg white

1 cup chopped tomatoes

1 medium red bell pepper

0.5 cup cooked chickpeas

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

Salt & black pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped red bell pepper and tomatoes to the skillet. Sauté until they soften slightly, about 3-4 minutes.

  • 3

    Stir in the chickpeas and sprinkle with smoked paprika, salt, and black pepper. Allow the mixture to warm through, cooking for an additional 2 minutes.

  • 4

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the eggs and the additional egg white into separate small bowls.

  • 5

    Carefully slide the eggs into the simmering water, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Gently remove the poached eggs with a slotted spoon and place them over the vegetable and chickpea mixture in the skillet.

  • 7

    Drizzle a little extra seasoning if needed, and serve immediately while warm.