Avocado bread slices with egg
In boiling water hard boil the egg for about 8 minutes. Then rinse the eggs, peel and set aside. Halve the avocado, remove the pit and scoop the flesh out of...
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Quick corn with fried egg
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
473
Calories
18 g
Carbohydrates
23 g
Protein
32 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Parsley (fresh) | 5 g |
 | Chili powder | 1 Pinch(s) |
 | Tomato paste (double concentrated) | ⅓ Teaspoon |
 | Gouda cheese (48% fat, grated) | 1 Teaspoon |
 | Texas Corn Mix (corn, kidney beans, peppers) | 100 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
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Preparation:
Step 1:
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a frying pan and sauté the onion and garlic. Stir in tomato paste and sweat briefly. add 200 ml water, tomatoes and drained Texas Mix. Season with salt and chili, bring to a boil and simmer for 5-7 minutes.
Step 2:
Parsley wash and shake dry. Then pluck off the leaves and chop coarsely. Heat 1 tablespoon oil in a large frying pan. Fry egg in it over medium heat to make fried egg. Season with salt and sprinkle with cheese. Melt cheese briefly. Beans and tomato sauce with the egg dressing. Sprinkle with parsley.
Macronutrient distribution:
The recipe Quick corn with fried egg is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Peeler
Stove
Tablespoon
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