Directions:
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.74 Kcal (899 kJ) | ||
| Calories from fat | 136.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 655.02mg | 27% | |
| Potassium | 488.04mg | 10% | |
| Total Carbs | 13.22g | 4% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 7.66g | 15% | |
| Vitamin C | 67.3mg | 112% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 21.5mg | 119% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 75.73 Kcal (317 kJ) | ||
| Calories from fat | 47.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 23% | |
|---|---|---|---|
| Cholesterol | 57.72mg | 55% | |
| Sodium | 230.99mg | 27% | |
| Potassium | 172.1mg | 10% | |
| Total Carbs | 4.66g | 4% | |
| Sugars | 2.61g | 30% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 2.7g | 15% | |
| Vitamin C | 23.7mg | 112% | |
| Vitamin A | 0.4mg | 40% | |
| Iron | 7.6mg | 119% | |
| Calcium | 21.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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