Spicy Eggs
The sulphides in onions and garlic are good for digestion, make the blood flow better and protect the cells from free radicals. Paprika provides vitamin C, the eggs score with easily digestible protein.
Under the pretty name "Œufs en cocotte", eggs in a glass are enjoyed in France - preferably, of course, with fresh baguette and a glass of red wine!
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 328 mg | (8 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 small onion
- 1 garlic clove
- 1 small red Bell pepper
- 1 little green chili pepper
- 1 ½ Tbsps olive oil
- ½ cup Tomato juice
- 2 sprigs Basil
- salt
- peppers
- 2 eggs (large)
Preparation steps
Peel onion and garlic and chop very fine.
Cut bell pepper into quarters, remove seeds, rinse and finely chop. Rinse, halve and very finely chop the chile pepper.
Heat 1 tablespoon oil in a small pot. Add onion, garlic, bell pepper and chile pepper and cook over medium heat, stirring frequently, 7-8 minutes.
Add tomato juice and simmer for 3 minutes.
Meanwhile, rinse basil and shake dry. Pluck leaves and chop finely. Fold into the vegetables and season with salt and pepper.
Coat th jars with a little olive oil.
Put the vegetables in the greased jars.
Break the eggs and gently slide into the jars. Season with salt and pepper.
Bring a pot with about 1 liter (approximately 4 1/4 cups) of water to a boil. Cover the jars with lids.
Place jars in the boiling water and cook 7-8 minutes. Remove and drain. Remove the lids and serve the eggs in jars.