Middle Eastern One Pot Eggs


My facebook chums were asking about this one so after announcing our foray into the world of the 5 & 2 diet, so here it is!

Ingredients: Serves 2, approx. 225 calories per person

  • 1 400g tin of plum tomatoes, crushed – 91 cals
  • 2 medium eggs approx 100g – 145 cals
  • 50g low fat haloumi – 125 cals
  • 1 tablespoon chopped preserved lemon – approx 10 cals
  • 2 cloves garlic – approx 5 cals
  • 100g onion, chopped – 40 cals
  • 100g red pepper, chopped – 26 cals
  • 1x small courgette, chopped – approx 10 cals
  • lots of parsley, rough chopped
  • cumin, coriander, turmeric & chilli flakes
  • quick spray of olive oil

To a deep frypan or a wide saucepan, spray a tiny bit of olive oil, and fry the haloumi until browned. Remove from pan and set aside. Add the chopped onion and fry for 2 minutes, then add the garlic and fry until lightly browned. Add a teaspoon each of ground cumin and coriander, chilli flakes to taste and half teaspoon of turmeric, stir a couple of times, then add the tin of tomatoes before the spices start to catch. Then add the pepper, courgette, the preserved lemon, and  a good few grinds of black pepper. Simmer for 5 minutes, to reduce slightly. Taste, and add salt if necessary (remember the preserved lemon is preserved with salt so you may not need to add more). Then add the haloumi, parsley, and crack in the 2 eggs. Cover and simmer until eggs are cooked to your liking.

Serve with secret pride at the yumminess for a mere 225 calories each portion. You could add precooked potato chunks to the tomatoes when you add the haloumi back, or serve with a baked potato, if you’re not on a fast day.


3 thoughts on “Middle Eastern One Pot Eggs

  1. Pingback: The rise of the 5:2 | lefthandedchopsticks

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