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 skillet featuring braised tomatoes and sweet red bell peppers enhanced with warm spices, complemented by poached eggs and creamy cannellini beans. This dish combines the tang of fresh produce with rich, runny eggs, perfect for a nourishing meal any time of the day.

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NUTRITION

299kcal
Protein
16.2g
Fat
11.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup cannellini beans, drained

1 medium red bell pepper

2 medium tomatoes

1 teaspoon olive oil

2 cloves garlic

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 3

    Chop the red bell pepper and tomatoes into bite-sized pieces. Add them to the skillet and stir.

  • 4

    Sprinkle in the smoked paprika and ground cumin. Stir to evenly coat the vegetables.

  • 5

    Add the drained cannellini beans to the skillet, gently mixing them with the vegetables.

  • 6

    Allow the mixture to simmer for 5-7 minutes until the tomatoes soften and the flavors meld. Season with salt and pepper.

  • 7

    In a separate pot, bring water to a simmer for poaching the eggs.

  • 8

    Gently crack each egg into a small bowl and then slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.

  • 9

    Carefully remove the poached eggs with a slotted spoon and place them on top of the vegetable mixture in the skillet.

  • 10

    Serve immediately and enjoy this warm, spiced dish, balancing bright, fresh vegetables with the rich, creamy texture of the poached eggs.

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 skillet featuring braised tomatoes and sweet red bell peppers enhanced with warm spices, complemented by poached eggs and creamy cannellini beans. This dish combines the tang of fresh produce with rich, runny eggs, perfect for a nourishing meal any time of the day.

NUTRITION

299kcal
Protein
16.2g
Fat
11.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup cannellini beans, drained

1 medium red bell pepper

2 medium tomatoes

1 teaspoon olive oil

2 cloves garlic

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 3

    Chop the red bell pepper and tomatoes into bite-sized pieces. Add them to the skillet and stir.

  • 4

    Sprinkle in the smoked paprika and ground cumin. Stir to evenly coat the vegetables.

  • 5

    Add the drained cannellini beans to the skillet, gently mixing them with the vegetables.

  • 6

    Allow the mixture to simmer for 5-7 minutes until the tomatoes soften and the flavors meld. Season with salt and pepper.

  • 7

    In a separate pot, bring water to a simmer for poaching the eggs.

  • 8

    Gently crack each egg into a small bowl and then slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.

  • 9

    Carefully remove the poached eggs with a slotted spoon and place them on top of the vegetable mixture in the skillet.

  • 10

    Serve immediately and enjoy this warm, spiced dish, balancing bright, fresh vegetables with the rich, creamy texture of the poached eggs.