From Cooking Light - September 1995
1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
3. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 375 | ||
Calories from Fat: 230 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 381.9mg | 13 % | |
Potassium 465.4mg | 12 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.3g | ||
Protein 32.3g | 46 % | |
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: 375
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