Pepper and Chorizo gratins with Fried Eggs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chorizo
- 1 paprika (yellow)
- 1 paprika (red)
- 1 Beefsteak tomato
- 1 small onion
- salt
- peppers
- 4 Tbsps Sour cream
- 1 pinch chili peppers
- 4 eggs
Preparation steps
1.
Cut chorizo into small cubes. Rinse bell peppers, halve and remove seeds and ribs, cut into small pieces.
2.
Rinse tomatoes and halve, remove seeds and cut into cubes. Peel onion and chop finely.
3.
Mix everything and pour into oiled small ramekins, Top each ramekin with 1 tablespoon of sour cream and season with salt and pepper. Break eggs, one by one, and top each ramekin with an egg. Bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes. Sprinkle with chile pepper and serve.
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