4 Serves
40 Mins
13 g
22 g
16 g
Finely dice the onion and bell peppers using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Bell Peppers
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JapaneseVitamin E
4 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
207 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
827 mg / 4,700 mgSodium
944 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat. Add the onions and peppers, sautéing until softened.
Stir in minced garlic and cook until fragrant, then pour in the canned tomatoes and simmer until the sauce thickens.
Create small wells in the sauce and crack the eggs into them. Season with salt and pepper, cover, and cook until the whites are set but yolks remain runny.
Remove from heat and crumble the feta cheese over the top before serving immediately.
Black Pepper
Olive Oil
Garlic
Canned Tomatoes
Salt
Egg
Feta
Vitamin A
131 µg / 900 µgVitamin C
52 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
207 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
827 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
29
g44
g29
g
German
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g