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One-Pan Moroccan Poached Eggs

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Nutrient-dense eggs, fresh tomatoes, mushrooms, and scallions. Fantastic for breakfast, lunch, or dinner!

 4 eggs
 16 oz diced organic tomatoes (fresh or canned)
 1 cup sliced mushrooms
 6 stalks scallions, chopped
 2 cloves garlic, minced
 1 ½ tsp cumin
 1 pinch cayenne
 1 tbsp olive oil
 1 pinch sea salt & pepper
1

Heat skillet on medium heat. Add olive oil.

2

Add scallions, garlic, and a pinch of sea salt. Sauté for about 2 minutes, until fragrant.

3

Add mushrooms, cumin, and cayenne. Sauté for about 3 more minutes, until tender.

4

Add tomatoes. When juices begin to bubble, add eggs, one at a time.
(To be careful, you may crack the eggs into a bowl, one a time, and then add to the pan.)

5

Let the entire dish simmer for 5 minutes while the eggs cook.
Scoop onto the plate and enjoy!

Optavia Approved!
6

This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com

Nutrition Facts

Servings 4