Individual Egg and Caper Bakes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
947
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 947 cal. | (45 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 44.2 μg | (74 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 388 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
Preparation steps
1.
Fry the garlic and the chilli in 2 tbsp oil. Add the tomatoes and season with salt, ground black pepper and 1/2 tsp sugar. Simmer for around 20 minutes.
2.
Heat the oven to 180°C | 350F | gas 4.
3.
Stir the cucumber into the tomato sauce and transfer the sauce into 8 ramekins. Crack an egg into each ramekin and place a slice of chorizo on top. Add the cheese, drizzle with the remaining oil and season with pepper.
4.
Bake for around 15 minutes so that the yolk is still soft. Garnish with parsley and the capers and serve with white bread.
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