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Flaming Eggs

 

24

Yield

2

servings

Prep

25

min

Cook

25

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon olive oil
½ small onions
½ small sweet red bell peppers
½ teaspoon red hot chili pepper, dried
chopped
*
220 grams tomatoes, canned, crushed
1 tablespoon tomato paste
3 large eggs
1 tablespoon parsley leaves

Directions

  1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2 to 3 minutes. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.

  2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows.

  3. Bake for 20 to 30 minutes or until the whites are set and the yolks are still soft.

  4. Sprinkle with parsley and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 21458% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 261mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 40% Vitamin C 65%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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