Wednesday, December 30, 2015

Smokey Tomato and Pepper Baked Eggs with Chicken Sausage




Christmas is always a struggle for me.  My family all get-together and I have a HUGE family.  My mom was one of seven children; her dad was one of 19 kids, and her mom one of 13.  Large, loud, loving extended families are just what I'm used to.  However, they can be really stressful when you decide it's a great idea to host everyone at your house for a Christmas party or two.
It also turns out that I'm a TERRIBLE stress eater.  I know what I should and shouldn't eat.  I just don't care when I'm really stressed out.  I may have eaten way more chocolate than one person should consume in a matter of three days.  As a result, I was up 6 pounds this week at Weight Watchers.  Yes. A whole six pounds. There was no way that I could keep on going this way.  Making it to 100 pounds lost will be impossible if I'm gaining six in one week!

That is why I made this delicious recipe for Smokey Tomato and Pepper Baked Eggs with Chicken Sausage.  It's super easy, takes only 25 minutes, and is only 4 Smart Points for a huge serving!  It is probably one of the few recipes to go down in points when switching from Points Plus to Smart Points.  It's pretty hard to beat.  Unfortunately, I didn't take enough pictures of the process.  I will be working on that for future posts.

The mild smoky heat from the smoked paprika really contrasts nicely with the sweet basil and tomatoes.  I hope you enjoy it!  Let me know what you think!

Smoky Tomato and Pepper Baked Eggs with Chicken Sausage


Servings: 6   ★  Size: One egg and 1/6th of Tomatoes, Peppers and Sausage (about 1 generous cup)  ★  Points Plus 6  ★  Smart Points 4  ★  Calories: 233  ★ Total Fat: 10 g  ★   Saturated Fat:  3 g   ★   Protein:  18 g      Carbohydrates: 17 g     Fiber:  4 g      Sugars: 9 g     Sodium: 434 mg     Cholesterol:  228 mg

Ingredients:

·       2 cups mixed bell peppers, sliced
·       1 large onion, diced
·       1 tablespoon garlic, minced
·       4 links chicken sausage, small slices (I used Al Fresco Roasted Garlic)
·       1 teaspoon smoked paprika (hot or sweet depending on taste)
·       2  (28 ounce) cans of diced tomatoes – no salt added
·       1 tablespoon fresh basil, chopped
·       6 large eggs
·       fresh cilantro, chopped (can be omitted)

Directions:
  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Spray a large sauté pan that has a lid with non-stick spray.  I like to use the all-natural olive oil kinds.  They are a great way to cut down on calories and fat without adding artificial chemicals. Add the bell peppers, onion, and garlic to the pan.  Sauté until they are soft on a medium-high heat.  This will take around 5 minutes.  Be careful to keep stirring the pan to avoid the vegetables sticking.
  3. Add in the sliced sausage and cook for an additional 2 minutes.
  4. Add the smoked paprika and stir for 1 minute until it becomes very fragrant
  5. Turn the heat to high and add in the two cans of tomatoes.  You will want to bring the sauce to a boil. Once at a boil reduce the heat back to medium-high and reduce the sauce until there is a small amount of liquid left.  This normally takes about 10 minutes on a medium-high heat.
  6. After the sauce has reduced, stir in the fresh basil.
  7. Carefully use a spoon to create a hole for the eggs in the sauce mixture.  Crack one egg into the hole.  Repeat this five more times for the remaining eggs.
  8. Cook the eggs for 3 to 4 minutes until the whites are almost set. 
  9. Cover the mixture with the lid and bake for 5 minutes to finish cooking the egg whites.  The yolks should remain runny.  Feel free to cook longer if you do not want runny yolks.  I always find this to be the best part!
  10. Serve these immediately garnished with the fresh cilantro and a nice tossed salad.  


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