Baked Eggs and Tomatoes in Bell Peppers
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
104
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 4 Cherry tomatoes
- 4 Olives
- 2 Bell pepper
- ½ tsp oregano
- salt
- freshly ground peppers
Preparation steps
1.
Rinse bell peppers, trim, cut in half lengthwise, remove the seeds, remove all white ribs and cut a slice on the rounded side to prevent peppers from tipping over. Rinse and halve the tomatoes. Break the eggs one by one and slide each into a pepper half. Season with salt and pepper and sprinkle with oregano. Then distribute tomatoes and olives over the bell peppers.
2.
Place the bell pepper halves in a baking dish and bake in a preheated oven at 220°C (approximately 425°F) until the whites of the eggs are opaque and the yolks are set, about 8 minutes.
3.
Serve immediately.
