| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Onion coarsely chopped | |
| 1 | Green pepper, chopped | |
| 2 | Chopped tomatoes | |
| 4 | T | Olive oil |
| 1 | Can of tomato sauce | |
| 4 | Eggs, up to 5 | |
| 1 | Clove garlic, chopped | |
| 1/4 | t | Hot Hungarian, Szeged |
| paprika or to taste | ||
| 1/4 | t | Turmeric |
| 1/4 | t | Cumin |
| 2 | T | Freshly chopped coriander |
| Salt and pepper |
INSTRUCTIONS
1997 Easy to Prepare, Wonderful to Eat! (from Artik) Saute the onion in a large pan (preferably a deep one) until translucent. Add the green pepper. Saute for a few minutes, then add the tomatoes. Saute until you achieve a smooth consistency. Add the tomato sauce and the spices. Mix well. Make small "holes" in the veggie mixture and pour an egg into each hole. Cover the pan and cook over a low flame until the eggs become white. Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@aol.com on Jan 21,
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 969
Calories From Fat: 674
Total Fat: 76g
Cholesterol: 744mg
Sodium: 949.5mg
Potassium: 1775.7mg
Carbohydrates: 47.7g
Fiber: 14.2g
Sugar: 21.5g
Protein: 33.2g