2 Serves
18 Mins
0 g
2 g
7 g
Thinly slice the Basterma and prepare the eggs by cracking them into a small bowl.
Ingredients, vitamins, and health benefits
Basterma
Olive Oil
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MexicanVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
1163 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced Basterma to the skillet and sauté for 3 minutes until the edges begin to crisp and the spices become aromatic.
Crack the eggs directly over the meat in the skillet, season with salt and pepper, and cook until the whites are set but the yolks remain runny.
Remove from heat and serve immediately while hot.
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19
g46
g30
g
BritishZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g