| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Lebanese | Eggs, Lebanese, Tomatoes | 4 | Servings |
INGREDIENTS
| 2 | Ripe tomatoes | |
| 1 | T | Butter or olive oil |
| 4 | Eggs | |
| 1/8 | t | Cinnamon |
| Salt and pepper |
INSTRUCTIONS
1998 Peel and dice tomatoes. Melt margarine or butter in tomatoes and simmer for a few minutes. Meanwhile be; add seasonings. Pour over tomatoes and mix gently. Cover and cook over low heat until done. Variation: Begin with a large, diced potato (cooked or raw). Fry until lightly browned then add tomatoes. Proceed as above. Per serving: 75 Calories; 4g Fat (53% calories from fat); 6g Protein; 3g Carbohydrate; 181mg Cholesterol; 59mg Sodium Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25,
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 186mg
Sodium: 150.4mg
Potassium: 173.7mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.5g
Protein: 6.7g