Fried eggs with vegetables and herbs
Composition / ingredients
1
Servings:
Step-by-step cooking
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Fry finely chopped onion in vegetable oil.
Add chopped hot pepper and garlic cut into thin slices. Fry for one minute.
Add finely chopped bell pepper. Fry everything.
Add finely chopped tomatoes and fry until the liquid has completely evaporated.
Add salt and pepper to the vegetables.
Use a spoon to make a hole in the vegetables and pour out the egg, trying not to damage the yolk.
Fry the scrambled eggs until the white curdles and the yolk hardens a little.
Add salt and pepper to the egg.
Put the scrambled eggs on a plate and sprinkle with finely chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Cherry tomatoes - 15 kcal/100g
