Eggs with Tomato-vegetable Sauce
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 42 μg | (93 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 575 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the eggs
- 10 hardboiled eggs
- 7 Tbsps Crème fraiche
- 4 tsps Mustard
- 1 ½ Tbsps finely chopped Fresh herbs (to taste)
- For the tomato-vegetable sauce
- 2 slices white bread (crusts removed)
- 1 onion
- 3 garlic cloves
- ⅓ Cucumber
- ½ Red Bell pepper
- ½ yellow Bell pepper
- 1 can peeled Tomatoes (400 grams)
- 1 tsp ground Cumin
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
For the tomato-vegetable sauce, cut white bread slices into coarse cubes. Peel onion and garlic and roughly chop. Rinse cucumber and bell pepper halves (remove seeds) and cut into chunks. Combine vegetable pieces, onion, garlic, peeled tomatoes, bread cubes, cumin and vinegar in a blender. Gradually blend in the oil. Season with salt and pepper.
2.
For the eggs, peel the eggs, halve lengthwise and scoop out the yolks. Mash the yolks with a fork and mix well with crème fraiche, mustard and herbs. Fill the egg white halves with the mixture.
3.
Ladle the cold sauce on plates, top with eggs, garnish with watercress (if desired) and serve immediately.
