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Suggest a better descriptionPreheat the oven to 190C/375F/gas 5. Warm the oil in a frying pan and add the onion and garlic. Cook gently for about 3 minutes. Add the peppers and continue cooking over a gentle heat until the peppers are tender, without letting them brown. Add the tomatoes, herbs, salt and pepper. Simmer for about 15 minutes, breaking up the tomatoes with a spoon, until the peppers are bathed in a thick tomato sauce. Quickly pour the mixture into an ovenproof dish and carefully break the eggs on top of it. Bake for about 10 minutes until the egg whites are just set. Serve immediately with lots of good bread to mop up the juices.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 servings | ||
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Calories: 201 | ||
Calories from Fat: 135 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 175.1mg | 6 % | |
Potassium 168.8mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 15.7g | 22 % | |
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: 201
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