Egg in Hell.

Name: Egg in Hell.
Yield: 327 g
Ingredients: School Choice String Cheese 12 g; Roman Mill Bread 45 g; Fresh Egg 55 piece; Fresh Cabbage 50 g; Fresh Chicken Breast 70 g; Olive Oil 5 spoon; Chef's Chicken Stock 10 g; Tomato Purée 80 g

386 kcal

#Egg in Hell #Shakshuka #Tomato Egg Dish #Brunch #Easy Recipe #One-pan Dish #European Cuisine #Breakfast #Lunch Menu #Low Calorie

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Ingredients

Main ingredients

School Choice String Cheese 12 g
Roman Mill Bread 45 g
Fresh Egg 1 piece
Fresh Cabbage 50 g
Fresh Chicken Breast 70 g

Seasonings/Sauce

Olive Oil 5 spoon
Chef's Chicken Stock 10 g
Tomato Purée 80 g

Nutrition summary

Carbohydrates 26.92 g 28%

Protein 32.19 g 34%

Fat 15.94 g 38%

Serving size 327g

Cooking steps

1

Finely chop onion, garlic, and bell pepper
2

Heat olive oil in a pan and sauté onion and garlic
3

Add bell pepper and tomato, and sauté together
4

Pour in tomato sauce and simmer
5

Season with salt, pepper, and chili powder
6

Crack eggs on top of the sauce
7

Cover and cook until eggs are set
8

Garnish with parsley

Egg in Hell.

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