Scrambled Eggs with Beans, Tomato Paste & Cherry Tomatoes

10 min prep • 15 min cook

Scrambled Eggs with Beans, Tomato Paste & Cherry Tomatoes

Hearty scrambled eggs with beans, tomato paste, and fresh cherry tomatoes cooked in sunflower oil. Served with white bread and injera (Ethiopian flatbread). Rich in protein and nutrients.

Nutrition per Serving

1 servings

832.3

Calories

54.81g

Protein

34.25g

Carbs

54.29g

Fat

7.73g

Fiber

26%

P/Cal Ratio

Ingredients

  • 1
    Eggs (raw)
    350 g
  • 2
    Tomato paste
    30 g
  • 3
    salt and pepper to taste
  • 4
    Sunflower oil
    15 ml
  • 5
    Black beans (dry)
    80 g
  • 6
    Cherry tomatoes (raw)
    100 g

Instructions

  1. 1

    Heat sunflower oil in large skillet over medium heat

  2. 2

    Add black beans and cherry tomatoes; cook for 2-3 minutes

  3. 3

    Stir in tomato paste and mix well

  4. 4

    Beat the 7 eggs in a bowl with salt and pepper

  5. 5

    Pour eggs into skillet with bean mixture

  6. 6

    Gently scramble until eggs are cooked through (about 5-7 minutes)

  7. 7

    Season to taste

  8. 8

    Serve with white bread and injera on the side

Tags

ethiopianlunchbeanshigh-proteineggsbreakfast