Name: One-Pan Moroccan Poached Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

AuthorHeather BlakeCategoryBreakfast, Dairy free, Eggs, Gluten-free, VeggiesDifficultyIntermediate

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

Yields4 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

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

Heat skillet on medium heat. Add olive oil.

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

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

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.)

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

Optavia Approved!

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

Ingredients