Mexican-style Eggs

Name: Mexican-style Eggs
Total time: 30 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America
Ingredients: 3 tablespoons vegetable oil; 1 onion (finely chopped); 1 clove garlic (chopped); 2 red chile peppers (deseeded and finely chopped); 1 red Bell pepper (deseeded and chopped); 2 cups canned tomatoes; 4 eggs; Marjoram leaf (to garnish); salt; freshly ground peppers

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

202

calories

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Ingredients

for

servings

3 tablespoons

vegetable oil

onion (finely chopped)

1 clove

garlic (chopped)

red chile peppers (deseeded and finely chopped)

red Bell pepper (deseeded and chopped)

2 cups

canned tomatoes

eggs

Marjoram leaf (to garnish)

salt

freshly ground peppers

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Preparation steps

Heat the oil in a large pan and gently cook the onions until soft but nor brown.

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.

Fry the eggs in a non-stick frying pan (skillet) and serve on top of the pepper and tomato mixture. Garnish with marjoram leaves.

Health information

Exact nutritional values of this recipe

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	202 kcal	(10 %)
Protein	7.71 g	(8 %)
Fat	14.76 g	(13 %)
Carbohydrates	9.65 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	2.23 g	(7 %)

more nutritions

Vitamin A	239 mg	(29,875 %)
Vitamin D	2 μg	(10 %)
Vitamin E	7.11 mg	(59 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.31 mg	(28 %)
Niacin	1.08 mg	(9 %)
Vitamin B₆	0.23 mg	(16 %)
Folate	64.52 μg	(22 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	3.77 μg	(8 %)
Vitamin B₁₂	1.25 μg	(42 %)
Vitamin C	89.92 mg	(95 %)
Potassium	332.07 mg	(8 %)
Calcium	23.16 mg	(2 %)
Magnesium	19.3 mg	(6 %)
Iron	0.63 mg	(4 %)
Iodine	61.05 μg	(31 %)
Zinc	0.28 mg	(4 %)
Saturated fatty acids	2.56 g
Cholesterol	175 mg