Try this Eggs with Peppers and Tomato Cream recipe, or contribute your own.
Suggest a better description1. Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. 2. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. 3. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. 4. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 189 | ||
Calories from Fat: 125 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 435.9mg | 134 % | |
Sodium 360.5mg | 12 % | |
Potassium 152.6mg | 4 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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