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Suggest a better descriptionHeat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
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Serving Size: 1 (1100g) | ||
Recipe Makes: 1 | ||
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Calories: 1715 | ||
Calories from Fat: 1185 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.7g | 176 % | |
Saturated Fat 45.6g | 228 % | |
Monounsaturated Fat 59.3g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 2664.2mg | 820 % | |
Sodium 2439.5mg | 84 % | |
Potassium 1544.1mg | 41 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 29.4g | ||
Protein 99.6g | 142 % | |
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: 1715
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