British Style Baked Eggs with Tomatoes and Feta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 36.4 μg | (81 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 508 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 1 red chili pepper
- 2 Tbsps olive oil
- 800 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- 8 eggs
- 100 milliliters Whipped cream
- 4 Tbsps Crème fraiche
- 200 grams Feta
- cilantro (for garnishing)
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Peel shallots and chop finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat oil in a pan and saute shallots and chile pepper. Add tomatoes and simmer, stirring occasionally, for about 10 minutes on low heat. Season with salt and pepper and arrange in four ramekins. Gently add 2 eggs into each ramekin. Combine heavy cream with creme fraiche, pour over eggs. Lightly season with salt and pepper. Sprinkle with crumbled feta cheese and bake in preheated oven at 180°C (approximately 350°F) for 12-15 minutes. Garnish with cilantro and serve.
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