2 Serves
103 Mins
Prepare the tomato sauce by simmering tomato sauce with diced onions and garlic in a saucepan until thickened.
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EgyptianVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
307 µg / 400 µgCalcium
210 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
175 mg / 420 mgPhosphorus
502 mg / 1,250 mgPotassium
1774 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat vegetable oil in a frying pan and lightly fry the corn tortillas until slightly crisp.
In the same frying pan, fry the eggs to your preferred doneness, seasoning them with salt and pepper.
Assemble the dish by placing a fried tortilla on a plate, spreading a layer of black beans, topping with the fried egg, and covering with the prepared tomato sauce, ham, and peas.
Serve immediately while hot, optionally garnished with fried plantains.
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Greek