Scrambled Eggs with Tomato Paste and Potatoes
Created by ForeverMama on November 1, 2022
- Servings: 2
- Prep Time: 10m
- Cook Time: 14-15m
- Recipe #39757
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tomato paste
- 1 - 2 garlic cloves, finely chopped
- 1/2 teaspoon caraway seeds, crushed (like in a mortar or spice mill)
- 1/2 teaspoon sweet or hot paprika
- 1/8 - 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup water
- 1 cup peeled, cubed russet potatoes (1/2 of a medium sized potato)
- 4 large eggs (to save on calories; use 2 whole large eggs and 3 large whites)
How to Make
-
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.
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Step 2: Mix in the potato, reduce the heat to medium-low, and cover the pan tightly. Cook for 10 minutes.
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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.
Nutritional Facts
- 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