2 Serves
47 Mins
13 g
1 g
23 g
Bring water to a boil in a large pot on the stove.
Ingredients, vitamins, and health benefits
Vegetable Oil
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
142 mg / 4,700 mgSodium
715 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Gradually add cornmeal to the boiling water while stirring vigorously with a wooden stirring stick to prevent lumps, cooking until it forms a thick, smooth dough.
In a separate frying pan, heat vegetable oil over medium heat.
Crack the eggs into the hot oil and fry them to your desired doneness, seasoning with salt and pepper.
Serve the hot ugali alongside the fried eggs immediately.
Egg
Salt
Black Pepper
Vitamin A
160 µg / 900 µgVitamin D
2 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
142 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
51
g60
g14
g
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KenyanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g