Baked Egg in Tomato

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Baked Egg in Tomato
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
209
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie209 cal.(10 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.7 mg(23 %)
Vitamin K14.5 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate80 μg(27 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C23 mg(24 %)
Potassium422 mg(11 %)
Calcium170 mg(17 %)
Magnesium27 mg(9 %)
Iron2 mg(13 %)
Iodine18 μg(9 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.4 g
Uric acid19 mg
Cholesterol226 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 shallot
1 clove garlic cloves
2 Tbsps olive oil
cup Red wine
3 cups chopped Tomatoes (tinned)
cup vegetable stock
1 tsp thyme (chopped)
4 Tbsps Parmesan
salt
freshly ground peppers
1 pinch sugar
4 eggs
1 Tbsp Basil (chopped)
How healthy are the main ingredients?
TomatoParmesanolive oilgarlic cloveBasilthyme
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.