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Baked Egg in Tomato

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.6228
Energy (kCal)548.71
Carbohydrates (g)32.9376
Total fats (g)32.32
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut tops off tomatoes. Scoop out the centres and discard. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain. | 2. Preheat oven to 180°C. | 3. Pack rice into tomatoes and top with the pesto. Use crumpled foil to make a nest for each tomato and place on a baking tray. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked. | 4. Serve immediately seasoned with pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 131.04 28.3192 6.4064 1.456
    grain rice 1 cup cooked - - - -
    pesto sauce 2 tablespoons 131.67 3.1784 3.0964 11.844000000000001
    egg 4 286.0 1.44 25.12 19.02

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



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