Pepper and Egg Saute Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Olive oil1 Tablespoon
 Onion1 Large, finely chopped
 Garlic2 Clove (10 gm), crushed
 Yellow peppers2 , deseeded and finely sliced
 French beans12 Ounce, cut into 5 centimeter pieces (350 Gram)
 Vegetable stock/White wine8 Tablespoon
 Ripe tomatoes4 , diced
 Eggs4 Medium
 Chopped flat leaf parsley4 Tablespoon

Nutrition Facts

Serving size

Calories 207 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 186.1 mg

Sodium 142.7 mg5.9%

Total Carbohydrates 25 g8.2%

Dietary Fiber 7.1 g28.4%

Sugars 8.2 g

Protein 10 g20.6%

Vitamin A 52.6% Vitamin C 263.5%

Calcium 8.6% Iron 14.4%

*Based on a 2000 Calorie diet

Directions

1. Heat the olive oil in a large frying pan, then fry the onion and garlic for 2 mins until softened. Add the yellow peppers, French beans and stock or wine. Fry for a further 2-3 mins. Add the diced tomatoes, then cook for 1-2 mins until warmed through.
2. Make four hollows in the vegetable mix with the back of a spoon. Crack an egg into each one, then cook over a medium heat for 3-4 mins until the egg is set to your liking. Sprinkle over the parsley, then season well. Serve with some crusty bread.
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