Tomato Poached Eggs

1. Heat 1-2 tablespoons oil in a frying pan. Saute the onion, garlic, oregano, parsley, salt & pepper and chili powder until onion is transparent.

2. Add green peppers, drained tomatoes and chili peppers.

3. Saute 3-5 minutes.

4. Add juice from tomatoes and bring to a boil.

5. Gently drop in 4 eggs.

6. Cook until eggs are ready to serve.

7. Serve over rice with a few drops of Tabasco or your favorite pepper sauce.

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Nutrient	Quantity
Total fats	20.5878 g
Protein	32.8853 g
Carbohydrates	44.3783 g
Energy	475.334 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1509 g
Water	773.7738 g
Aspartic acid	3.8246 g
Calcium, Ca	241.46 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1990.805 g
Fiber, total dietary	11.2461 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.0095 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1972.41 g
Niacin	3.2414 mg
Vitamin A, RAE	500.656 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.9887 g
Riboflavin	1.1682 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.0265 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0922 g
Fatty acids, total saturated 20:1	0.0544 g
Glutamic acid	5.497 g
Sodium, Na	412.209 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4071 g
Total lipid (fat)	20.5878 g
Manganese, Mn	0.9728 mg
Fructose	4.8567 g
Proline	1.2216 g
Fatty acids, total saturated 16:0	4.7457 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Sucrose	1.8754 g
Choline, total	636.8045 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	24.3223 g
Serine	2.2089 g
Fatty acids, total saturated 10:0	0.0125 g
Fatty acids, total saturated 18:0	1.683 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	1.3899 mg
Selenium, Se	64.3043 g
Ash	5.551 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	7.0388 g
Pantothenic acid	4.9095 mg
Phenylalanine	1.7263 g
Copper, Cu	0.6525 mg
Betaine	1.1689 mg
Thiamin	0.468 mg
Retinol	320 g
Methionine	0.8151 g
Iron, Fe	7.0633 mg
Carbohydrate, by difference	44.3783 g
Phosphorus, P	581.22 mg
Folate, total	179.516 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1.3495 mg
Fatty acids, total saturated 4:0	0.008 g
Lycopene	0.567 g
Alanine	1.7072 g
Cholesterol	744 mg
Valine	1.9524 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	3.689 g
Glycine	1.0874 g
Carotene, alpha	317.21 g
Glucose (dextrose)	6.7296 g
Fatty acids, total saturated 14:0	0.0777 g
Zinc, Zn	3.555 mg
Isoleucine	1.5242 g
Tocopherol, delta	0.1292 mg
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	4.456 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.097 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.4556 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.2677 mg
Vitamin A, IU	4725.63 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	179.516 g
Tryptophan	0.4163 g
Vitamin C, total ascorbic acid	270.6749 mg
Phytosterols	49.816 mg
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	6.8672 g
Fatty acids, total saturated 20:0	0.0075 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	1.1182 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	96.2439 g
Fatty acids, total saturated	6.6208 g
Histidine	0.724 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0244 g
Fatty acids, total monounsaturated	7.5384 g
Threonine	1.3305 g
Folate, food	179.516 g
Fatty acids, total polyunsaturated 17:0	0.0444 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	128.96 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	5.2722 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	99.523 mg
Lysine	2.1254 g
Potassium, K	1568.03 mg
Cystine	0.6306 g
Fluoride, F	8.72 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	0	0	0	0
Onion	1	64	14.944	0.16
Tomato	1.5 cups	62.1	13.77	0.54
Egg	4	286	1.44	19.02
Parsley	2 teaspoons	0.9	0.1582	0.0198
Oregano	1 teaspoon	2.65	0.6892	0.0428
Garlic Clove	1	4.47	0.9918	0.015
chili powder	1 teaspoon	7.614	1.3419	0.3856
green pepper	2	47.6	11.0432	0.4046
salt pepper	0	0	0	0
tabasco sauce	0	0	0	0
hot green chili pepper	3	0	0	0