Mexican-style Eggs
(0 votes)
(0 votes)
Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 nutritional values
| 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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- 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 (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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