Eggs in Tomato Sauce
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 2 onions
- 1 chili pepper
- 600 grams crushed Canned tomatoes
- 3 Tbsps olive oil
- Sea salt
- cayenne pepper
- 1 bunch Basil
Preparation steps
1.
Peel onions and cut into strips.
2.
Chop chile pepper. Heat oil in a pan and fry chile pepper. Add tomatoes and simmer while stirring occasionally for about 15 minutes. Coarsely chop half of basil, add to the pan, stir and season lightly with salt. Add some water as needed. Then break each egg into a cup and gently slide into the sauce. Cover and cook for about 10 minutes until done. Finally season to taste with salt and cayenne pepper. Serve on a plate garnished with remaining basil leaves.
