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Baked Eggs with Vegetables

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Baked Eggs with Vegetables
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
237
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein2.9 g(3 %)
Fat22.47 g(19 %)
Carbohydrates9.06 g(6 %)
Sugar added0 g(0 %)
Roughage2.48 g(8 %)
Vitamin A113.53 mg(14,191 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.31 mg(11 %)
Vitamin B₆0.18 mg(13 %)
Folate33.72 μg(11 %)
Pantothenic acid0.34 mg(6 %)
Biotin5.86 μg(13 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C19.1 mg(20 %)
Potassium367.4 mg(9 %)
Calcium39.08 mg(4 %)
Magnesium18.87 mg(6 %)
Iron1.03 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.42 mg(5 %)
Saturated fatty acids3.16 g
Cholesterol75.96 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 tablespoons
1
large onion (finely chopped)
1 stick
Celery (finely chopped)
2 cloves
garlic (finely chopped)
2 teaspoons
ground Cumin
16 ounces
tomatoes (roughly chopped)
4
fresh cilantro leaf (to garnish)

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Heat the oil in a large pan and gently fry the onion and celery until soft but not browned. Add the garlic and cumin, cook for two minutes then add the tomatoes and cook for 15 minutes.
3.
Transfer the mixture to four individual ovenproof dishes and break an egg into each. Place the dishes in the oven and cook for 3 minutes or until the eggs have just set.
4.
Serve immediately garnished with the coriander leaves.