4 Serves
50 Mins
Finely dice the onion and slice the bell peppers using a chef's knife on a cutting board.
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PakistaniVitamin E
3 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
663 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Sauté the onions and bell peppers until softened, then stir in the minced garlic and tomato paste.
Add the chopped tomatoes and simmer the mixture until the sauce thickens, seasoning with salt and pepper to taste.
Create small wells in the sauce and carefully crack the eggs into them. Cover the pan and cook until the egg whites are set but the yolks remain runny.
24
g14
g15
g
Serbian
Congolese