|1 tbsp||Jalapeno Peppers, Chili Pepper, Chile, raw|
|3 tbsp||Onions, white or yellow, raw, chopped|
|1 tbsp||Coconut Oil|
|2 (ea. 0.11 oz)||Garlic, raw|
|1 tbsp||Cumin seeds, ground|
|1½ tsp||Chili Powder, spice mix|
|1½ tsp||Garam Masala Spice Mix|
|1 tsp||Ginger, ground|
|1 tsp||Salt, Kosher salt, table salt|
|¼ cup||Vegetable broth, stock|
|½ cup||Tomatoes, red, canned, in tomato juice, no salt added|
|6 (ea. 1.76 oz)||Egg, large|
|1 tbsp||Cilantro, Coriander Leaves, raw|
|19.47 oz||altogether (view nutrition facts)|
- Serving size:6.50 oz (calculated)Notes: 2 eggs plus sauce
- Temperature: 400 °F (preheated, circulating air)
- In a large pan over medium heat, heat the oil.
- Saute the deseeded and finely diced Jalapeno and the chopped onion for about 5 minutes.
- Add the minced garlic and cook while stirring until fragrant, about half a minute.
- Stir in the spices until fragrant, about 2 minutes. Use less chili powder if you don't like it spicy.
- Deglaze with the broth and stir in the crushed tomatoes.
- Bring to a simmer and let simmer until nicely reduced, about 5 minutes.
- Season to taste.
- Using a spoon, form wells in the sauce and crack one egg into each well.
- Bake in the oven until the egg whites have set and the yolk has the desired doneness, about 5 to 8 minutes.
- Serve, garnished with some freshly chopped cilantro.
- Calorie count215 kcal
- % of calories by macros
Fat 62.8 % 135 kcal 15 g Net Carbs 9.3 % 20 kcal 4.9 g Dietary Fiber 1.9 % 4 kcal 2.1 g Protein 26.0 % 56 kcal 14 g
- Approx. WW SmartPoints™2.8
- Cholesterol 372 mg
- Sodium 1027.2 mg
- Fat 14.9 g
- Saturated Fat 7 g
- Trans Fat 0 g
- Carbohydrates 7 g
- Dietary Fiber 2.1 g
- Total Sugars 2.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13.9 g
- Calcium 107.2 mg
- Iron 4 mg
- Magnesium 31 mg
- Potassium 328.1 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 194.2 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 9 mg
- Folate 53.7 mcg
- Folic Acid 0 mcg