Tomato and Egg Bowls

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Tomato and Egg Bowls
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein10.95 g(11 %)
Fat19.48 g(17 %)
Carbohydrates10.09 g(7 %)
Sugar added0 g(0 %)
Roughage2.23 g(7 %)
Vitamin A285.77 mg(35,721 %)
Vitamin D2.09 μg(10 %)
Vitamin E5.71 mg(48 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.38 mg(20 %)
Vitamin B₆0.24 mg(17 %)
Folate68.35 μg(23 %)
Pantothenic acid0.21 mg(4 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C89.92 mg(95 %)
Potassium342.85 mg(9 %)
Calcium123.8 mg(12 %)
Magnesium23.13 mg(8 %)
Iron0.65 mg(4 %)
Iodine66.5 μg(33 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.12 g
Cholesterol189.03 mg
Author of this recipe:
How healthy are the main ingredients?
olive oiloniongarlictomatosaltegg

Ingredients

for
4
Ingredients
3 tablespoons
1
onion (finely chopped)
1 clove
garlic (crushed)
2
chile peppers (red and green, chopped)
1
red pepper (seeds removed; chopped)
2 cups
canned, chopped tomatoes
½ cup
4
To garnish
To serve

Preparation steps

1.
Heat 2 tablespoons of the oil in a frying pan and gently cook the onions until soft but not brown.
2.
Add the garlic and chillies and cook for 2 minutes, then add the peppers.
3.
Cook for 5 minutes, then add the tomatoes, bring to a boil and simmer for 15 minutes. Season to taste with salt and pepper.
4.
Heat the remaining oil in a frying pan and cook the eggs to your liking.
5.
Spoon the pepper and tomato mixture into warm serving bowls and sprinkle with the cheese. Place the eggs on top. Garnish with marjoram leaves and serve with crusty bread.