4 Serves
40 Mins
8 g
10 g
12 g
Prepare the base by finely chopping the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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FilipinoVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
83 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat, then sauté the onions and garlic until softened.
Add the tomatoes and peppers to the skillet, simmering until the sauce thickens, then season with salt and pepper.
Gently crack the eggs into the sauce, cover the pan, and cook until the whites are set but the yolks remain runny.
Serve the dish hot directly from the pan.
Olive Oil
Salt And Pepper
Tomato
Egg
Vitamin A
132 µg / 900 µgVitamin C
22 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
30
g15
g20
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Persian
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g