Roasted Potatoes and Vegetables with Fried Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 15,047 cal. | (717 %) | ||
| Protein | 402 g | (410 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 3,140 g | (2,093 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 252.6 g | (842 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 414.4 μg | (691 %) | ||
| Vitamin B₁ | 15.8 mg | (1,580 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 347.9 mg | (2,899 %) | ||
| Vitamin B₆ | 33 mg | (2,357 %) | ||
| Folate | 3,070 μg | (1,023 %) | ||
| Pantothenic acid | 81.2 mg | (1,353 %) | ||
| Biotin | 96.9 μg | (215 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3,768 mg | (3,966 %) | ||
| Potassium | 76,689 mg | (1,917 %) | ||
| Calcium | 1,868 mg | (187 %) | ||
| Magnesium | 4,453 mg | (1,484 %) | ||
| Iron | 180.6 mg | (1,204 %) | ||
| Iodine | 688 μg | (344 %) | ||
| Zinc | 86.5 mg | (1,081 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 3,266 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 144 g |
Ingredients
- Ingredients
- 800 small, new potatoes
- 4 red Pepperoncini (mild)
- 2 onions
- 100 grams Bacon
- salt
- peppers (freshly ground)
- 2 Tbsps vegetable oil
- 200 grams Kidney beans (canned)
- 200 grams Corn kernel (canned)
- 1 Tbsp butter
- 4 eggs
- parsley (for garnish)
Preparation steps
Preheat a convection oven to 200°C (approximately 390°F).
Rinse and halve the potatoes. Rinse the peperoncini, cut in half, remove seeds and white ribs, and cut into strips. Peel the onion, halve and cut into wedges. Cut each strip of bacon into 3 portions. Put the potatoes, pepper and onions in a shallow roasting pan or 4 ovensafe serving pans. Season with salt and pepper to taste and drizzle with oil. Top with the bacon and roast for 30 minutes, stirring occasionally. Put the beans and corn in a colander and rinse with cold water. Allow to drain.
After the cooking time, stir the beans and corn into the vegetable mixture. Roast until the mixture is hot, about 5-10 minutes.
Meanwhile, heat the butter in a skillet. Add 4 eggs and cook until the whites are set. Season with salt and pepper to taste. To serve, divide the potato and vegetable mixture between 4 plates and top with a fried egg. Garnish with parsley.
