poached eggs
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saut? 5 minutes. Add cumin and paprika; saut? 1 minute.
Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.
Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation.
Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.
Nutritional Information
* Amount per serving
* Calories: 355
* Calories from fat: 30%
* Fat: 11.9g
* Saturated fat: 3.5g
* Monounsaturated fat: 5.4g
* Polyunsaturated fat: 1.5g
* Protein: 17.8g
* Carbohydrate: 46.2g
* Fiber: 7.5g
* Cholesterol: 217mg
* Iron: 3.8mg
* Sodium: 1050mg
* Calcium: 197mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 432 | ||
Calories from Fat: 235 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 540mg | 19 % | |
Potassium 861.7mg | 23 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 13.5g | ||
Protein 34.6g | 49 % | |
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: 432
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