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Suggest a better description1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5 minutes until golden. Stir in the tomatoes and parsley, and season with salt and pepper. 2 Place the fish pieces on top, cover and simmer for about 8 minutes until the fish is cooked. Add the vinegar to a medium pan of boiling water and lower the heat slightly. 3 Crack two eggs into two separate cups, then gently slide both eggs into the water. Cook for 2-3 minutes until the white is set but the yolk is still runny. Remove, drain with a slotted spoon and keep warm. Repeat with the other two eggs. 4 Spoon the sauce and fish on to serving plates. Top each with an egg, sprinkle with parsley and season with pepper. Serve with the ciabatta. Per serving: 243 Calories (kcal); 9g Total Fat; (34% calories from fat); 32g Protein; 8g Carbohydrate; 264mg Cholesterol; 829mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 servings | ||
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Calories: 379 | ||
Calories from Fat: 231 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 390.2mg | 13 % | |
Potassium 375.5mg | 10 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4g | ||
Protein 31.8g | 45 % | |
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: 379
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