4 Serves
80 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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SpanishVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
1058 mg / 4,700 mgSodium
1160 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Sauté the onions and garlic in the frying pan until softened and fragrant.
Add the canned tomatoes and seasonings to the pan, simmering until the sauce thickens.
Carefully crack the eggs into the sauce, cover the pan, and cook until the whites are set but yolks remain runny.
Sprinkle the pepper jack cheese over the top and let it melt before serving hot.
26
g42
g11
g
