Spicy Eggs with Smoked Peanuts

Aug 24, 2010Breakfast, Recipes

This Moroccan inspired peanut recipe is high in protein and is sure to help keep you satisfied throughout the day.

  • High Protein
  • Dairy-Free
  • Meatless

6 portions

Green bell peppers, peeled, seeded2 ea.
Chile peppers, green or red, peeled, seeded2 ea.
Tomato paste¼ cup
Water (divided use)2 cups
Extra virgin olive oil½ cup
Paprika1 Tbsp.
Chile paste2 Tbsp.
Caraway seeds1 Tbsp.
Salt1 tsp.
Ground black pepper¼ tsp.
Peanuts, smoked or toasted1 cup
Eggs8 ea.
ChickpeasAs needed for garnish
Cilantro, choppedAs needed for garnish
Black olives, whole, pittedAs needed for garnish



  1. Dissolve tomato paste in one cup of the water and set aside.
  2. Toss the bell pepper and chile pepper into a food processor or blender and puree for 10-15 seconds.
  3. In a large skillet, heat the olive oil over high heat; add the pureed peppers, tomato water, paprika, chile paste, caraway seeds, salt and pepper. Pour in the remaining cup of water. When mixture reaches a boil reduce heat to medium-low and simmer for 10 minutes. Then increase heat to medium for an additional 10 minutes.
  4. Place mixture in large paella pan. Add in smoked or toasted peanuts.
  5. Crack the eggs into the pan without breaking the yolks and cook in sauce over medium heat until they set, about 15 minutes.
  6. Garnish with cilantro, chickpeas and black olives. Enjoy!

Nutrition Information:

Per Serving: Calories 422; total fat 36g (saturated fat 6g, calories from fat 324); cholesterol 190mg; sodium 758mg; potassium 509mg; carbohydrates 14g; fiber 5g; protein 14g; sugar 5g; vitamin A 15% DV; Vitamin C 68% DV; calcium 9% DV; iron 17% DV