Stuffed Potatoes in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Scrub potatoes and steam for about 30 minutes or until tender. Peel and chop shallot and garlic. Heat olive oil in a pan and saute shallot and garlic for a few minutes, add tomatoes and season with salt, pepper and sugar. Simmer for about 10 minutes on low heat. Season to taste and remove from heat.
Spread tomato sauce in four small ovenproof ramekins. Drain potatoes ans slice from the bottom the let them stand straight. Cut off lids and scrape pulp to about 1 cm thick (approximately 1/2 inch) shell. Break eggs and gently slide one egg into each potato. Cut ham into small cubes and sprinkle over eggs. Season with salt and pepper, place one potato into each ramekins and bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Sprinkle with parsley and serve.
