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20-Minute Braised Egg Breakfast

Oct 26, 2015 34 Comments

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This easy braised egg breakfast is seasoned with North African spices and is ready in 20 minutes!

The Everything Fried Egg Breakfast - an easy and healthy weekend breakfast that is ready in 30 minutes! | healthynibblesandbits.com

I love finding little surprises. For instance, the other day, I found $20 in the pocket of my shorts. YES! That’s one cold brew coffee and a yoga class right there.

Yesterday, as I was heading to the my usual farmers’ market, I noticed a separate cluster of tents 2 blocks away from the main market. I had never seen those tents before, and I thought it was a bit strange that only Asian people seemed to be flocking over there. To my pleasant surprise, it was a tiny area filled with Asian sellers! It was crowded, and everyone kept pushing me from behind, while I was minding my business picking my greens. I could hear other shoppers speaking the same rural Chinese dialect that my family speaks. It felt as if I was shopping in San Francisco’s Chinatown on a weekend. I was right at home.

Braised Egg Breakfast - an easy and healthy weekend breakfast that is ready in 30 minutes! | healthynibblesandbits.com

I bought these beautiful tomatoes from one of the sellers and decided to make a braised egg dish that is a riff off of the classic eggs in purgatory. Instead of braising the eggs in a tomato sauce, I made a quick vegetable sauté and dropped a few eggs just for the hell of it. To give the dish extra flair, I sprinkled in some sumac and ras el hanout (a North African spice). The whole dish meal came together very easily and the flavors were phenomenal! If you’re wondering where to get sumac and ras el hanout, Trader Joe’s sells a pretty inexpensive spice tower called “The Spice Route” that includes those spices.

Okay, enough talk. Let’s dig in!

Braised Egg Breakfast - an easy and healthy weekend breakfast that is ready in 30 minutes! | healthynibblesandbits.com

MASTER MY MISTAKES / COOKING NOTES

  • Cooking the Perfect Eggs: We all want those perfect sunny side up eggs. However, if you simply crack the egg into the pan and cover the skillet, your eggs may turn cloudy. I learned that the hard way. I’ve come up with a neat trick to fix that! When cracking the eggs, I separate the yolk from the whites. I drop all the whites onto the skillet first, then the egg yolk. Then, I finish cooking the eggs by covering the skillet with a glass lid. I constantly check the eggs to make sure that I turn off the heat right when the egg whites settle.
Print

20-Minute Braised Egg Breakfast

Braised Egg Breakfast - an easy and healthy weekend breakfast that is ready in 30 minutes! | healthynibblesandbits.com

★★★★★

5 from 1 reviews

Wake up to this tasty breakfast that is filled with vegetables and the perfect braised eggs with runny yolks. Ready in less than 30 minutes! Serves 2.

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: breakfast, gluten free

Ingredients

Scale
  • 2 TBS olive oil
  • 1/2 cup chopped red onions
  • 2 cloves garlic, minced
  • 1/2 cup (75g) fresh corn kernels (frozen works also)
  • 1 cup (30g) kale, chopped
  • 1 cup (220g) chopped tomatoes
  • 1/2 tsp sumac
  • 1/2 tsp ras el hanout
  • 4 large eggs
  • salt and pepper to taste
  • chopped parsley for garnish (optional)

Instructions

  1. Heat oil in a skillet or frying pan over medium heat. When the pan is hot, add onions and sauté for about 2 to 3 minutes. Add garlic and a pinch of salt and sauté for 30 seconds. Add corn and kale. When the kale has started to wilt, add tomatoes, and cook for a minute or two. Stir in the sumac and ras el hanout. You can also substitute these spices for whatever spices you have on hand.
  2. Move the vegetables in the pan to create 4 wells for the eggs. Crack an egg into each well. Reduce heat to low and cover the skillet with a lid. Cook the eggs until the whites are set, about 4 to 5 minutes. Check the eggs constantly to make sure that you don’t overcook them. If you want sunny side up eggs, you can separate the egg whites from the yolk when you crack the egg. Drop the egg whites in one of the wells on the pan. Next, add the yolk on top immediately afterwards.
  3. Turn off the heat. Add more salt and pepper if you like. Serve with a side of potatoes or bread.

Notes

Shortcut: You can cut your prep time by using canned diced tomatoes instead of fresh tomatoes.

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Breakfast, Gluten Free, Quick Meals, under 10 ingredients corn, eggs, tomatoes

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Reader Interactions

Comments

  1. Sydney | Modern Granola says

    October 26, 2015 at 8:38 am

    Oh, I love your trick! I can’t wait to try separating the yolks next time. This looks so perfect and yummy! I love that you used sumac and ras el hanout. Those two spices make everything delicious!
    xx Sydney

    Reply
    • Lisa says

      October 26, 2015 at 11:19 pm

      Thanks, Sydney!! Let me know if you try that trick with any dish you make!

      Reply
  2. Katie | Healthy Seasonal Recipes says

    October 26, 2015 at 9:27 am

    I love your choice of seasoning. When I read that line about the sumac and ras el hanout I lit up with delight! Sounds so savory and delicious!

    Reply
    • Lisa says

      October 26, 2015 at 11:19 pm

      Thanks, Katie!

      Reply
  3. Karole Grace says

    October 26, 2015 at 9:27 am

    It time I’ve seen a recipe from you. Love it! Can’t wait to try it. Thank you!

    Reply
    • Lisa says

      October 26, 2015 at 11:20 pm

      Thank you, Karole!

      Reply
  4. Melanie @ Nutritious Eats says

    October 26, 2015 at 11:35 am

    Well I was just admiring your yolks- thanks for the tip! Love dishes like this- eggs + vegetables = one of my favorite breakfasts for sure. And those tomatoes are just gorgeous!!

    Reply
    • Lisa says

      October 26, 2015 at 11:21 pm

      Thanks, Melanie! I’ve totally become an eggs + vegetables breakfast person lately, too!

      Reply
  5. Raia says

    October 26, 2015 at 12:35 pm

    Looks delicious! Your photos are beautiful. 🙂

    Reply
    • Lisa says

      October 26, 2015 at 11:21 pm

      Thank you so much, Raia!

      Reply
  6. Jessica @ Nutritioulicious says

    October 26, 2015 at 4:39 pm

    I love eggs in purgatory and Shakshuka and this looks just up my alley! I find sunny side up eggs such a challenge. Can’t wait to try this technique of yours. Do you add the yolk immediately after the whites or wait for the whites to set a little?

    Reply
    • Lisa says

      October 26, 2015 at 11:22 pm

      Thanks, Jessica! I put the yolks immediately after I put the whites. I’m going to edit my instructions to make that more clear. Thanks for pointing that out to me!

      Reply
  7. Leslie @ flora foodie says

    October 26, 2015 at 5:50 pm

    I never thought to separate the egg whites out first!!!! That’s brilliant. I have cloudy egg yolks for breakfast so many mornings 😉 Love love love the tip! And my farmer’s market is a couple blocks from a big Asian farmer’s market too. It’s perfect!

    Reply
    • Lisa says

      October 26, 2015 at 11:23 pm

      Do you go to the market by W and 8th??

      Reply
  8. Catherine says

    October 27, 2015 at 4:45 am

    Dear Lisa, what a sight! This looks so good…just my kind of breakfast. I love your tip…saving that for future reference. xo, Catherine

    Reply
    • Lisa says

      November 3, 2015 at 10:12 am

      Thank you, Catherine!!

      Reply
  9. Arman @ thebigmansworld says

    October 27, 2015 at 5:11 am

    This screams comfort- I wish I found random pockets of money 😉

    Reply
    • Lisa says

      November 3, 2015 at 10:12 am

      Hehe, your whole day changes completely when you find money in your pocket!

      Reply
  10. Kristen @ A Mind Full Mom says

    October 27, 2015 at 8:06 am

    I love this recipe and I love that you were honest enough to share your mistakes 🙂

    Reply
    • Lisa says

      November 3, 2015 at 10:13 am

      Thanks, Kristen! I make so many notes on my kitchen blunders that I feel others could probably use the info, too!

      Reply
  11. Sonali- The Foodie Physician says

    October 27, 2015 at 2:40 pm

    Gorgeous dish and stunning photos! And I love your tips for the perfect egg 🙂

    Reply
    • Lisa says

      November 3, 2015 at 10:17 am

      Thank you, Sonali!

      Reply
  12. Unal says

    October 27, 2015 at 2:42 pm

    so delicious 🙂

    Reply
    • Lisa says

      November 3, 2015 at 10:17 am

      Thanks, Unal!

      Reply
  13. [email protected]'s Recipes says

    October 28, 2015 at 5:03 am

    This is perfect for any meal, Lisa. And I love the spice you used in this dish.

    Reply
    • Lisa says

      November 3, 2015 at 10:17 am

      Thanks, Angie!

      Reply
  14. Rachel @LittleChefBigAppetite says

    October 28, 2015 at 9:50 am

    YUM!!! I want this for breakfast tomorrow morning!

    Reply
    • Lisa says

      November 3, 2015 at 10:19 am

      Thanks, Rachel!

      Reply
  15. Bam's Kitchen says

    November 4, 2015 at 4:44 am

    Great tips on the eggs Lisa and glad to hear that you could find those gorgeous tomatoes so late in the the year. Thanks for the new breakfast idea and wishing you a super week.

    ★★★★★

    Reply
    • Lisa says

      November 9, 2015 at 7:13 am

      Thanks, Bobbi! I hope you had a fabulous week as well!

      Reply
  16. Sara Dalton says

    July 24, 2016 at 8:10 am

    I found this recipe on My Fitness Pal Hello Healthy Blog and it looked so delicious I wanted to try it and the results were phenomenal! I appreciated the substitutes that you suggested for sumac and ras el hanout which I used in the recipe. Your blog looks like it has a lot of great ideas and recipes. Thank you!

    Reply
    • Lisa Lin says

      July 25, 2016 at 7:14 am

      Hi, Sara! Thank you for stopping by and for trying out my recipe! I’m so glad that you enjoyed it!

      Reply

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