6 Serves
50 Mins
In a large skillet, cook the sausage, ham, onion, and garlic over medium heat until the onion is tender and the sausage is browned. Drain any excess fat from the pan.
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Vitamin E
2 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
84 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
1024 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Stir in the tomatoes, green bell pepper, red bell pepper, tomato puree, pimento, thyme, oregano, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the liquid has mostly evaporated.
Divide the sauce into six individual casserole dishes. Carefully crack one egg into each dish, and arrange the asparagus and peas around the eggs.
Bake the casseroles uncovered in a preheated oven at 175°C for approximately 20 minutes, or until the eggs are cooked to your desired level of doneness.
25
g95
g20
g
Yemeni
