• 2 bell peppers
  • 2 tsp olive oil
  • 1 medium onion, diced fine
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 ½ tsp cumin
  • pinch cayenne pepper or red pepper flakes (more to taste)
  • 1 28 oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 ½ cups fresh chopped kale (as per video - optional)
  • Pinch caraway (as per video - optional)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup chopped parsley
  • 3 - 4 eggs
  • pita bread for serving


Calories: 343.0 kcal
Fat: 12.6 g
Saturated Fat: 3.1 g
Trans Fatty Acid: 0.0 g
Poly Fat: 2.1 g
Mono Fat: 6.1 g
Cholesterol: 279.0 mg
Sodium: 470.6 mg
Carbohydrates: 41.5 g
Dietary Fiber: 11.8 g
Total Sugars: 27.2 g
Protein: 15.8 g
Dietary Exchanges: 8 vegetable, 1 ½ lean meat, 1 ½ fat


Broil peppers on baking sheet. Rotate on each side 2-4 minutes until charred.

Place in a paper bag and cool. Once peppers have cooled, remove from bag. Scrape skin using a paring knife. Remove seeds and chop.

Heat olive oil in a large skillet over medium high heat. Add onion and saute until translucent around 5 minutes. Add garlic and saute another 1-2 minutes. Add spices, salt and pepper and keep sauteing until spices are fragrant and toasted, another 1-2 minutes. 

Add tomato paste and stir into mixture. Add peppers and stir.

Pour in diced tomatoes and kale. Reduce heat to medium. Cook uncovered for 15-20 minutes.

Add eggs. Cover and cook 5 minutes, or until whites are just set.

Serve with fresh parsley and pita bread.

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