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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 - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno pepper	1		sliced	1.6312	0.3656	0.0512	0.0208
red bell pepper	1		chopped	-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
paprika	2	tablespoons	sweet	38.352	7.3426	1.923	1.7530000000000001
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
salt pepper	to taste			-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
water	3/4	cup		0.0	0.0	0.0	0.0
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
egg	6			429.0	2.16	37.68	28.53

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