SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 6|
|Calories from Fat: 232 (52%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 596.8mg||184 %|
|Sodium 497.3mg||17 %|
|Potassium 1258.6mg||33 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 9.5g|
|Protein 41.5g||59 %|
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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: 446
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