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Moroccan Baked Eggs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.2913
Energy (kCal)1158.2635
Carbohydrates (g)4.0694
Total fats (g)64.4752
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season. | 2. Heat the oven to 350°F Divide the sauce between two ovenproof dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15-20 minutes until the whites are set and the yolks are how you like them. Scatter with cilantro and serve with warm pitas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 halved sliced - - - -
    olive oil - - - -
    chorizo sausage 4 ounces chopped - - - -
    plum tomato 14 ounces 353.0333 0.0 78.54 1.9833
    cilantro 1/2 ounce chopped 3.2602 0.5202 0.3019 0.0737
    egg 4 286.0 1.44 25.12 19.02
    pita bread - - - -

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



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