Slimmed Shakshouka Breakfast Platter

2 cloves minced garlic
1 Red pepper
1 Medium onion
1 large carrot
1 tablespoon olive oil
1 can diced tomatoes, plain
1 jalapeno pepper
4 large eggs
4 slices reduced calorie wheat toast
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon caraway seeds

Heat the oil in a skillet. Chop the onion, garlic and carrot and put it in the oil. Stir fry on medium high until the carrots are soft. while that is cooking drain the canned tomatoes reserving half of the fluid, and combine with the spices and the jalapeno in a bowl. Once the veg in the pan are cooked, dump the tomatoe mixture into the pan along with the reserved tomatoe fluid, and simmer on medium until the juice is reduced and it is somewhat stew like. Make four divots in the mixture and crack the eggs into then cover and cook until set. Served with reduced calorie wheat toast, this is a tasty, filling, 400 calorie breakfast. Put it in your mouf

Serving Size: Makes 2 hearty breakfasts