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Paleo peppers and fried eggs
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
373
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 320 μg | (107 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 36.5 μg | (81 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 444 mg | (467 %) | ||
| Potassium | 1,419 mg | (35 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- ⅔ cup olive oil
- 1 large onion (sliced)
- 1 Tbsp sweet paprika
- 2 green Bell pepper (seeds removed and sliced)
- 2 red Bell pepper (seeds removed and sliced)
- 2 yellow Bell pepper (seeds removed and sliced)
- 12 mild, red chili peppers
- 16 cherry Tomatoes (halved)
- 4 eggs
- 2 sprigs thyme (roughly chopped)
Preparation
Preparation steps
1.
Heat the oil in a large pan and gently cook the onion for five minutes or until soft but not browned.
2.
Add the paprika, cook for two minutes then add the bell peppers and chilli peppers and continue cooking for 20 minutes, stirring from time to time.
3.
Heat the grill to its highest setting. Add the tomatoes, cook for 10 minutes then season with a little sea salt.
4.
Transfer the mixture to four individual heatproof dishes and break an egg into each one. Place the dishes under the grill until the eggs have set then scatter over the thyme and serve immediately.
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