Cette recette rassasiante et économique se trouve à mi-chemin entre la ratatouille et la chakchouka, plat traditionnel du Maghreb et de la Turquie. À base de tomate, de poivron et d’aubergine, notre version permet de jouer avec les saveurs typiques de ces contrées, tout en profitant de nos légumes de saison. La garniture d’olives noires, d’aneth frais et d’oignons verts donne à ce plat une touche d’originalité, tandis que l’ajout des œufs dans la poêle à quelques minutes de la fin de la cuisson en fait un super repas protéiné.
See original recipe: https://www.ricardocuisine.co...
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Serving Size: 1 portion(s) (66g) | ||
Recipe Makes: 4 portion(s) | ||
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Calories: 94 | ||
Calories from Fat: 59 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 92.4mg | 3 % | |
Potassium 88.4mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 8.3g | 12 % | |
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: 94
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