Sauerkraut Pan with Bell Peppers and Egg
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 63.6 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Bell pepper
- 1 onion
- 2 Tbsps clarified butter
- 750 grams Sauerkraut
- salt
- peppers
- 125 milliliters Vegetable broth
- 100 milliliters Crème fraiche
- 1 Tbsp fresh Tarragon (finely chopped)
- 4 eggs
- Tarragon (for garnish)
Preparation steps
1.
Peel onion and chop finely.
2.
Rinse bell peppers, cut in half, remove seeds and ribs and cut crosswise into strips.
3.
Heat clarified butter in a frying pan and sauté onions until translucent. Add bell peppers, briefly fry, add loosened sauerkraut and broth, mix and season well with salt and pepper. Cover and simmer for 10 minutes over medium heat. Then stir in creme fraiche and chopped tarragon and mix. Push 4 wells into sauerkraut mixture with a spoon and break an egg into each well.
4.
Serve garnished with tarragon.
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