Mexican-style Eggs
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (chopped)
- 2 red chili peppers (deseeded and finely chopped)
- 1 red Bell pepper (deseeded and chopped)
- 2 cups canned Tomatoes
- 4 eggs
- marjoram (to garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large pan and gently cook the onions until soft but nor brown.
2.
Add the garlic and chilli peppers, cook for 2 minutes then add the chopped bell peppers. Cook for 5 minutes then add the tomatoes, bring to a boil and simmer for 15 minutes. Season to taste with salt and pepper.
3.
Fry the eggs in a non-stick frying pan (skillet) and serve on top of the pepper and tomato mixture. Garnish with marjoram leaves.
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