Directions:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
- Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
- When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.22 Kcal (591 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 73.3mg | 3% | |
| Potassium | 337.6mg | 7% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.6mg | 59% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.33 Kcal (374 kJ) | ||
| Calories from fat | 55.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 15% | |
|---|---|---|---|
| Cholesterol | 103.54mg | 55% | |
| Sodium | 46.37mg | 3% | |
| Potassium | 213.57mg | 7% | |
| Total Carbs | 5.21g | 3% | |
| Sugars | 2.06g | 13% | |
| Dietary Fiber | 1.76g | 11% | |
| Protein | 4.53g | 14% | |
| Vitamin C | 20.1mg | 53% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 6.7mg | 59% | |
| Calcium | 34.4mg | 5% | |
* 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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