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Skillet Eggs with Tomatoes, Garlic, and Parmesan

You'll never get tired of eggs made this way!

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Scrambled eggs with tomatoes, garlic and parmesan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 50 % 10 g
Carbohydrates 15 % 3 g
120 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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  • Slice the tomatoes and cook them in oil over low heat for 15–20 minutes, until soft. (Canned tomatoes in their own juice work in place of fresh.) Season the tomatoes with salt and pepper, then stir in the minced garlic and grated Parmesan. Make three wells in the tomatoes and crack an egg into each. Cover the skillet and cook over medium heat for about 5 minutes. Serve on toast, or on its own like regular fried eggs.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  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
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g

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