Eggs with Shrimp and Fennel

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Eggs with Shrimp and Fennel
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
219
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie219 cal.(10 %)
Protein21 g(21 %)
Fat13 g(11 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.4 μg(17 %)
Vitamin E4 mg(33 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin6 mg(50 %)
Vitamin B₆0.2 mg(14 %)
Folate109 μg(36 %)
Pantothenic acid1.8 mg(30 %)
Biotin27.9 μg(62 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C6 mg(6 %)
Potassium495 mg(12 %)
Calcium114 mg(11 %)
Magnesium45 mg(15 %)
Iron2.2 mg(15 %)
Iodine44 μg(22 %)
Zinc2.6 mg(33 %)
Saturated fatty acids3.5 g
Uric acid61 mg
Cholesterol486 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 small Fennel
1 Tbsp olive oil
150 grams shrimp (ready to cook)
salt
freshly ground peppers
8 eggs
How healthy are the main ingredients?
olive oilFennelsaltegg

Preparation steps

1.

Rinse the fennel, halve, core and cut into small cubes Reserve the green fronds for garnish. Saute the fennel in hot oil for 2 to 3 minutes.

2.

Season the shrimp with salt and pepper. Place in four ramekins. Break an egg into each ramekin. Fill a pot 3 cm (approximately 1-inch) high with water and bring to a boil.

3.

Place the ramekins in the water. Cover and cook for 8 to 12 minutes. Sprinkle with a little pepper and garnish with fennel fronds.