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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Israeli

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes. | 2. Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	64.0	14.944	1.76	0.16
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
egg	4			286.0	1.44	25.12	19.02
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.