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Germain’s Assyrian Eggs & Tomato Breakfast

Published May 13, 2019 Read Time: 1 minute
Ben Kissam

Written By: Ben Kissam, BS

Ben has a B.S. in Movement and Sports Science and over 7 years Certified Personal Training Experience.

<article> <section> <p align="justify">Germain and her family have been making this Assyrian staple for years. She says it’s an old country classic which is luckily already Keto-friendly and can still be enjoyed! It makes for the perfect breakfast and is a flavorful way to start the day.</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Germain’s Assyrian Eggs & Tomato Breakfast</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT10M">Prep Time: 10 minutes</span> <span> <meta itemprop="cookTime" content="PT15M">Cooking Time: 10-15 minutes</span> <span> <meta itemprop="recipeYield">Serves: 2 </span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">4 eggs</li> <li itemprop="recipeIngredient">3 small tomatoes chopped</li> <li itemprop="recipeIngredient">3 jalapeño peppers (cored and sliced)</li> <li itemprop="recipeIngredient">10 mushrooms, trimmed & sliced</li> <li itemprop="recipeIngredient">½ medium onion chopped (not too small)</li> <li itemprop="recipeIngredient">Butter (2-3 tbsp)</li> <li itemprop="recipeIngredient">Sea salt</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li>Melt butter is pan.</li> <li>Cook onions, mushrooms, and peppers until soft, then add tomatoes.</li> <li>Cook until tomatoes are soft and watery. Don’t cook until it dries out!</li> <li><p align="justify">Add eggs over top and season with salt. </li><li>Cover pan and cook on low until the egg white is steamed, but the yolk is still runny.</p></li> </ol> </section> </article>

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