Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- ¼ cup butter
- 1 large white onion chopped
- 1 medium green pepper seeded and chopped
- 1 garlic clove minced
- 1 teaspoon salt
- ⅛ teaspoon rosemary
- ⅛ teaspoon paprika
- 16 ounce can tomatoes
- 8 egg yolks + 1 egg
- 1 tablespoon freshly ground black pepper
- 2 cups hot cooked rice
Directions
Beat eggs well.
Oil loaf pan well on the bottom and sides.
Pour in beaten eggs then set in a pan of hot water up the sides about 2 inches.
Bake at 350 for 25 minutes.
Cut cooked eggs into small squares.
In 10 inch skillet over medium heat add melted butter.
Cook onion, pepper, garlic, salt, rosemary and paprika for 5 minutes stirring occasionally.
Add tomatoes with their liquid and eggs then simmer gently covered for 10 minutes.
Spoon egg mixture over rice or mashed potatoes and sprinkle on fresh grated black pepper.
Category:Cathy's Recipes
Category:Breakfast Recipes
Category:Brunch Recipes
Category:Egg yolk Recipes
Category:Creole Recipes
Category:Tomato Recipes
Category:Green bell pepper Recipes