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Suggest a better description1. Preheat oven to 400F. In an oven-safe skillet heat oil over medium heat. Add onion and sweet peppers. Cook and stir for 4 to 5 minutes or until vegetables are tender. Add cumin, paprika, crushed red pepper, and garlic; cook and stir for 2 minutes.
2. Stir in tomatoes. Bring to boiling;reduce heat. Simmer, uncovered, about 10 minutes or until thickened.
3. Crack eggs into skillet over tomato mixture. Transfer skillet to the preheated oven. Bake, uncovered, for 7 to 10 minutes or until eggs are just set (yolks should still be runny).
4. Sprinkle with black pepper. Garnish with cilantro and basil; serve immediately.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 310 | ||
Calories from Fat: 196 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 215.2mg | 7 % | |
Potassium 383.3mg | 10 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.5g | ||
Protein 20.2g | 29 % | |
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: 310
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