Spicy Tomato Poached Eggs with Bell Peppers

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

Spicy Tomato Poached Eggs with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Tomato Poached Eggs with Bell Peppers

Savor the bold flavors of vibrant tomatoes and crisp bell peppers, perfectly paired with spicy poached eggs and hearty chickpeas. This dish blends the comfort of poached eggs with a kick of chili flakes, fresh garlic, and the subtle tang of diced tomato, creating a satisfying, protein-packed meal that awakens your taste buds while keeping your macros balanced.

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NUTRITION

529kcal
Protein
33.8g
Fat
27.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1/2 cup canned Chickpeas (~125g, rinsed)

1 medium Tomato, diced

1 medium Red Bell Pepper, sliced

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon Chili Flakes

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic and chili flakes; sauté for about 30 seconds until fragrant.

  • 3

    Stir in the diced tomato and sliced red bell pepper; cook for 3-4 minutes until they begin to soften.

  • 4

    Add the rinsed chickpeas to the pan and gently stir, allowing them to heat through and absorb the flavors for about 2 minutes.

  • 5

    Make small wells in the vegetable mixture and carefully crack one egg into each well.

  • 6

    Reduce the heat to medium-low, cover the skillet, and let the eggs poach in the simmering tomato mixture for 5-6 minutes, or until the egg whites are set but the yolks remain runny (or cooked to your preference).

  • 7

    Season with salt and pepper to taste and serve immediately.

Spicy Tomato Poached Eggs with Bell Peppers

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

Spicy Tomato Poached Eggs with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Tomato Poached Eggs with Bell Peppers

Savor the bold flavors of vibrant tomatoes and crisp bell peppers, perfectly paired with spicy poached eggs and hearty chickpeas. This dish blends the comfort of poached eggs with a kick of chili flakes, fresh garlic, and the subtle tang of diced tomato, creating a satisfying, protein-packed meal that awakens your taste buds while keeping your macros balanced.

NUTRITION

529kcal
Protein
33.8g
Fat
27.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1/2 cup canned Chickpeas (~125g, rinsed)

1 medium Tomato, diced

1 medium Red Bell Pepper, sliced

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon Chili Flakes

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and chili flakes; sauté for about 30 seconds until fragrant.

  • 3

    Stir in the diced tomato and sliced red bell pepper; cook for 3-4 minutes until they begin to soften.

  • 4

    Add the rinsed chickpeas to the pan and gently stir, allowing them to heat through and absorb the flavors for about 2 minutes.

  • 5

    Make small wells in the vegetable mixture and carefully crack one egg into each well.

  • 6

    Reduce the heat to medium-low, cover the skillet, and let the eggs poach in the simmering tomato mixture for 5-6 minutes, or until the egg whites are set but the yolks remain runny (or cooked to your preference).

  • 7

    Season with salt and pepper to taste and serve immediately.