Try this Tomatoes and Eggs W/mushrooms (Uova in Purgator recipe, or contribute your own.
Suggest a better description*My addition. Cut tomatoes in cubes; drain in colander for several minutes. Meanwhile, in 10 or 11" frying pan over high heat (I used 10" pan), melt margarine. Add mushrooms and cook, stirring, until they are soft and juices have evaporated. Add tomatoes; stir to heat through. With spoon, make 6 to 8 nest spaces; break an egg into each space. Sprinkle with salt and pepper; cover evenly with cheese. Cover pan; cook on low heat until eggs are set as you like (took 20 to 30 minutes). Garnish with parsley and thyme. Would be good served with fruit and toast. Yield: 3 to 4 servings. From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Co., 1981. 2nd ed. (Editor, Sunset Books: Elizabeth L. Hogan). Pp. 51-52. Tried 10/18/90. Posted by Cathy Harned.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 204 | ||
Calories from Fat: 204 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 215.3mg | 7 % | |
Potassium 6.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.2g | 0 % | |
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: 204
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