Spicy Eggs with Smoked Peanuts
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
| Ingredients | Amount |
| Green bell peppers, peeled, seeded | 2 ea. |
| Chile peppers, green or red, peeled, seeded | 2 ea. |
| Tomato paste | ¼ cup |
| Water (divided use) | 2 cups |
| Extra virgin olive oil | ½ cup |
| Paprika | 1 Tbsp. |
| Chile paste | 2 Tbsp. |
| Caraway seeds | 1 Tbsp. |
| Salt | 1 tsp. |
| Ground black pepper | ¼ tsp. |
| Peanuts, smoked or toasted | 1 cup |
| Eggs | 8 ea. |
| Chickpeas | As needed for garnish |
| Cilantro, chopped | As needed for garnish |
| Black olives, whole, pitted | As needed for garnish |
Instructions:
- Dissolve tomato paste in one cup of the water and set aside.
- Toss the bell pepper and chile pepper into a food processor or blender and puree for 10-15 seconds.
- 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.
- Place mixture in large paella pan. Add in smoked or toasted peanuts.
- Crack the eggs into the pan without breaking the yolks and cook in sauce over medium heat until they set, about 15 minutes.
- 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