Baked Eggs with Gorgonzola and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 490 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 eggs
- 1 onion
- 1 can Tomatoes (about 800 grams)
- 2 garlic cloves
- salt
- freshly ground peppers
- 1 tsp ground paprika (sweet)
- oregano
- 200 grams Gorgonzola
- 3 Tbsps Crème fraiche
- Nutmeg (freshly grated)
Preparation steps
Cook eggs in boiling water until hardboiled, about 10 minutes. Rinse in cold water. Peel onion and finely chop. Heat 2 tablespoons butter in a large frying pan. Sauté onion in butter until soft, then add tomatoes (including juice) and mash with a fork. Peel garlic, pass through a press and add to tomatoes. Bring to a boil, then reduce heat and simmer about 10 minutes. Season with paprika, salt and pepper.
Pluck half of the oregano leaves, chop and mix into the sauce. Preheat oven to 200°C (approximately 400°F). Peel eggs and cut in half lengthwise. Remove yolks and mix yolks with Gorgonzola and creme fraiche in a bowl. Mash well with a fork. Season with nutmeg and pepper and fill the egg white halves with the yolk mixture.
Coat a baking dish with the remaining butter. Season sauce again and pour into the baking dish. Top with the eggs and bake in a preheated oven until the cheese is golden brown, about 15 minutes. Garnish with remaining oregano and serve.
