2 Serves
40 Mins
Heat cooking oil in a large skillet over medium heat. Add the diced onion and green bell pepper, sautéing until the onion becomes soft and translucent.
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Vitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
94 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
846 mg / 4,700 mgSodium
192 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
6 g / 28 gSugar
13 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Stir in the garlic granules and cook for one minute until fragrant.
Pour in the tinned chopped tomatoes and add your preferred spices, stirring well to combine all ingredients.
Reduce the heat and allow the sauce to simmer gently for 20 minutes to develop the flavors.
Use a spoon to create small wells in the tomato sauce and carefully crack one fresh egg into each indentation.
Cover the skillet and cook until the egg whites are set but the yolks remain runny. Garnish with fresh parsley and serve immediately with toast.
30
g15
g5
g
Afghan