Scrambled Eggs with Tomato Paste and Potatoes

2
Servings
10m
Prep Time
14-15m
Cook Time
24m
Ready In


"The tomato paste makes these colorful eggs creamy. This is an inspired from Tunisian style eggs. Typically in North Africa they add harissa, shrimp, sausages, etc., making it a full meal. Here in this recipe, it keeps it simple with no lack of flavor."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (266.5 g)
  • Calories 279.2
  • Total Fat - 17.7 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 416.6 mg
  • Sodium - 756.2 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.6 g
  • Protein - 15.7 g
  • Calcium - 80.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat the olive oil in a small skillet over medium-high heat. Mix in the next 6 ingredients tomato paste - salt. Pour in the water. Stand back, as it will splatter.

Step 2

Mix in the potato, reduce the heat to medium-low, and cover the pan tightly. Cook for 10 minutes.

Step 3

Beat the eggs and whites together very well, and pour them into the pan. Using a wooden paddle or a heatproof rubber spatula, stir the eggs constantly until they are creamy and moist, 4 minutes. They should coagulate rather than be scrambled. Serve immediately.

Tips & Variations


No special items needed.

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