Tomato and Bell Pepper Sauce with Eggs
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
1513
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,513 cal. | (72 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 215 g | (143 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 106.5 g | (355 %) |
more nutritional values
| Vitamin A | 8.2 mg | (1,025 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 68.3 mg | (569 %) | ||
| Vitamin K | 505.9 μg | (843 %) | ||
| Vitamin B₁ | 4.7 mg | (470 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 55.6 mg | (463 %) | ||
| Vitamin B₆ | 8.3 mg | (593 %) | ||
| Folate | 2,741 μg | (914 %) | ||
| Pantothenic acid | 26 mg | (433 %) | ||
| Biotin | 337.8 μg | (751 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1,664 mg | (1,752 %) | ||
| Potassium | 19,122 mg | (478 %) | ||
| Calcium | 767 mg | (77 %) | ||
| Magnesium | 901 mg | (300 %) | ||
| Iron | 26.8 mg | (179 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 897 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 207 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 red Bell pepper
- 1 red chili pepper
- 2 Tbsps olive oil
- 400 crushed Tomatoes (canned)
- salt
- 1 pinch sugar
- freshly ground peppers
- 1 pinch Cumin
- 4 eggs
- coarsely chopped cilantro (for garnish)
Preparation steps
1.
Peel the onions and the garlic. Chop the garlic finely and coarsely chop the onion. Rinse the red bell peppers and red chile pepper, cut in half, remove the seeds and ribs, and cut into small cubes.
For the sauce, heat oil in a pan and fry the onions, garlic, red bell peppers and red chile pepper in it while stirring for 3-4 minutes. Add the tomatoes and let simmer for a few minutes until plump. Stir in the sugar and cumin, and season with salt and pepper.
2.
Make 3 small 'wells' in the sauce, slide the whipped eggs into each 'well', and season with salt and pepper. Cover the pan with lid and let the eggs cook for about 5 minutes.
3.
Serve garnished with cilantro leaves.
