Baked Egg in Tomato
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
Cannot be frozen
Preparation steps
1.
Peel and finely chop the shallot and garlic. Heat the oil and sweat the shallot and garlic until translucent, then deglaze with red wine. Simmer until reduced slightly, then add the tomatoes and stock and simmer for about 20 minutes, stirring occasionally. Remove from the heat, add the thyme and season to taste with salt, pepper and sugar. Divide the sauce between four ovenproof dishes. Break an egg into each, sprinkle with Parmesan and put under a preheated grill for about 10 minutes. Sprinkle with basil and serve with toasted fingers of bread.
