4 Serves
85 Mins
Dice the onion, bell peppers, and garlic using a chefs knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
11 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
43 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
430 mg / 4,700 mgSodium
813 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the onions and peppers until softened.
Stir in the garlic and cook until fragrant, then add the canned tomatoes and spices, allowing the sauce to simmer and thicken.
Create small wells in the sauce and crack the eggs into them, covering the pan until the whites are set but yolks remain runny.
Season with salt and pepper to taste and serve the dish hot directly from the pan.
25
g43
g10
g
Italian