Vegetable Ragout with Poached Egg
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 496.3 μg | (827 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red Bell pepper
- 500 grams Spinach
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- 4 eggs
- 3 Tbsps Vinegar
- salt
- freshly ground pepper
- Nutmeg
- parsley (for garnish)
Preparation steps
1.
Rinse pepper, clean, cut in half, remove seeds and ribs and cut into strips.
2.
Rinse spinach and drain.
3.
Peel garlic and chop finely.
4.
Heat oil, paprika and garlic over medium heat for 4 minutes. Pour in vegetable broth and cook for about 2 minutes on low heat. Season with salt, pepper and nutmeg to taste.
5.
Boil vinegar in a saucepan with 1 liter (approximately 4 1/4 cups) of water. Break eggs into individual cups and slide 1 at a time into simmering vinegar and water. Cook each for about 4 minutes. Remove with a slotted spoon.
6.
Mix spinach into vegetables, season to taste, garnish with parsley and serve with poached eggs.
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