Spicy Tomato Poached Eggs

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

Spicy Tomato Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spicy Tomato Poached Eggs

Enjoy a vibrant and hearty dish featuring perfectly poached eggs nestled in a robust, spicy tomato sauce accented with garlic and red chili flakes, complemented by creamy cannellini beans for an extra protein boost. This visually appealing plate delivers a warm, comforting experience with a beautiful balance of tangy tomato and subtle spice.

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NUTRITION

468kcal
Protein
32.9g
Fat
25.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Cannellini Beans, no salt added

1 cup Diced Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1/4 tsp Red Chili Flakes

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat. Add finely minced garlic and red chili flakes, sautéing for about 30 seconds until fragrant.

  • 2

    Stir in the diced tomatoes and allow them to simmer for 5-7 minutes until they form a rich, slightly thickened sauce. Season with salt and pepper to taste.

  • 3

    Add the cannellini beans to the tomato sauce, stirring gently to combine. Let the mixture warm through for an additional 2 minutes.

  • 4

    Carefully crack the eggs into the skillet, spacing them evenly into the sauce. Cover the pan and poach the eggs in the simmering tomato mixture until the whites are set but the yolks remain soft, about 4-6 minutes.

  • 5

    Once cooked to your desired doneness, remove the skillet from heat. Serve hot, spooning extra sauce and beans over the eggs for added flavor.

Spicy Tomato Poached Eggs

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

Spicy Tomato Poached Eggs

YOUR SOLIN GENERATED RECIPE

Spicy Tomato Poached Eggs

Enjoy a vibrant and hearty dish featuring perfectly poached eggs nestled in a robust, spicy tomato sauce accented with garlic and red chili flakes, complemented by creamy cannellini beans for an extra protein boost. This visually appealing plate delivers a warm, comforting experience with a beautiful balance of tangy tomato and subtle spice.

NUTRITION

468kcal
Protein
32.9g
Fat
25.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Cannellini Beans, no salt added

1 cup Diced Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1/4 tsp Red Chili Flakes

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat. Add finely minced garlic and red chili flakes, sautéing for about 30 seconds until fragrant.

  • 2

    Stir in the diced tomatoes and allow them to simmer for 5-7 minutes until they form a rich, slightly thickened sauce. Season with salt and pepper to taste.

  • 3

    Add the cannellini beans to the tomato sauce, stirring gently to combine. Let the mixture warm through for an additional 2 minutes.

  • 4

    Carefully crack the eggs into the skillet, spacing them evenly into the sauce. Cover the pan and poach the eggs in the simmering tomato mixture until the whites are set but the yolks remain soft, about 4-6 minutes.

  • 5

    Once cooked to your desired doneness, remove the skillet from heat. Serve hot, spooning extra sauce and beans over the eggs for added flavor.