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|Olive oil||2 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Green bell peppers/Red bell peppers||2 (Or Use 1 Red And 1 Green Pepper)|
|Red bell peppers/1 red and 1 green pepper||2|
|Garlic||3 Clove (15 gm)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Cayenne/Dash of tabasco / other hot pepper sauce||1 Pinch|
|Canned peeled tomatoes||16 Ounce, undrained (1 Can Or 2 Cup)|
|Ground black pepper||To Taste|
Calories 223 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 381.9 mg15.9%
Total Carbohydrates 18 g6.1%
Dietary Fiber 4.7 g18.7%
Sugars 9.4 g
Protein 9 g18.6%
Vitamin A 65.5% Vitamin C 256.5%
Calcium 10.4% Iron 11.9%
*Based on a 2000 Calorie diet
While the onions saute, slice the bell peppers into strips and mince the garlic.
Add the peppers and garlic to the skillet and stir in the cumin, coriander, and cayenne or Tabasco.
Continue to saute for 5 minutes more, until the peppers begin to soften.
While the vegetables and spices cook, drain the tomatoes, reserving the juice.
Chop the tomatoes and stir them in with about 1/2 cup of the reserved juice.
Add salt and pepper to taste.
When the vegetables are hot and simmering, make four evenly spaced indentations in them and carefully crack one egg into each hollow.
Lower the heat, cover the skillet, and gently cook for several minutes until the whites are set and the yolks are soft-cooked.
Serve in shallow bowls.