Cook mode

Ingredients

Method

Useful swaps

  • Use tofu: Replace eggs with 250 g crumbled tofu. Brown the 140 g potatoes, add 70 g red pepper for 2 minutes, then add 60 g chickpeas, 100 g tomatoes, 3 g garlic, and 15 g harissa for 2 minutes. Fold in 30 g spinach and the tofu, then cook for 5 minutes until the tofu is steaming throughout. Makes the skillet vegan when harissa is vegan. Replaces egg with soy. Protein remains substantial with less dietary cholesterol.
  • Use rice: Replace potatoes with 140 g cooked brown rice. Cook the 70 g red pepper for 2 minutes, add 60 g chickpeas, 100 g tomatoes, 3 g garlic, 15 g harissa, 30 g spinach, the rice, and 15 g water, then cook for 3 minutes. Make three wells, add the eggs and remaining salt, cover, and cook until the eggs reach 160°F. Remains vegetarian. Contains egg. Calories and protein stay close with a softer texture.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.