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2 Serves
20 Mins
Heat the extra virgin olive oil in a frying pan over medium heat. Add the diced yellow onion and sauté until softened and translucent.
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Vitamin E
9 mg / 15 mgVitamin K
49 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
303 µg / 400 µgCalcium
406 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
895 mg / 1,250 mgPotassium
1337 mg / 4,700 mgSodium
1437 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
179 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
21 g / 20 gCholesterol
1643 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Stir in the diced tomatoes and cook for 4 to 5 minutes until the mixture thickens slightly. Season with allspice, salt, and black pepper.
Crack the medium free-range eggs into the pan and mix thoroughly for 2 minutes. Cover the pan and cook for 5 to 6 minutes until the egg whites are fully set.
Top the eggs with the liquid cheese, cover the pan again, and let it sit for 1 minute to allow the cheese to melt.
Serve the skillet warm, accompanied by hash browns, fava beans, Turkish salami, olives, and Greek feta cheese.
16
g77
g8
g
Argentinian
American