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Photo of Persian eggs with sumac by WW

Persian eggs with sumac

4
Points® value

Meal Items

Celery

½ stick(s)

Brown onion

½ medium

Red capsicum

½ small

Olive oil

1 tsp

canned diced tomatoes

200 g

canned chickpeas, rinsed and drained

½ cup(s)

Egg(s)

1 medium

ground sumac

tsp

low-fat ricotta cheese

1 tbs

pepper

¼ tsp

fresh mint

1 tbs

wholemeal lebanese bread

½ small

Banana(s)

1 medium

Notes

Pan-fry sliced celery, onion and capsicum with a little olive oil. Add canned tomatoes and canned chickpeas and simmer. Crack an egg in the middle and cook to your liking. Sprinkle with sumac, low-fat ricotta cheese, pepper and fresh mint. Serve with wholemeal Lebanese bread. Follow with a piece of fresh fruit.