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|Olive oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Green peppers||4 , cored, seeded and sliced|
|Tomatoes||1 1⁄2 Pound, skinned and chopped (750 Grams)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped basil||1 Tablespoon|
|Gammon rashers||4 Small|
|Eggs||4 , beaten|
Serving size: Complete recipe
Calories 895 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.3%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 743.5 mg31%
Total Carbohydrates 87 g29.1%
Dietary Fiber 24 g96.2%
Sugars 47.2 g
Protein 62 g123.1%
Vitamin A 193.2% Vitamin C 993.7%
Calcium 34.2% Iron 49.1%
*Based on a 2000 Calorie diet
Add the peppers, tomatoes, garlic, and salt and pepper to taste.
Cook until the tomatoes are pulpy.
Add the basil.
Meanwhile, cook the gammon under a preheated moderate grill until tender, turning once.
Place on a warmed serving dish and keep warm.
Add the eggs to the frying pan and stir until just scrambled.
Remove from the heat and pile on top of the gammon.