Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani) Recipe

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Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani)
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Ingredients:

Directions:

  1. Peel and slice the tomatoes 1/2 inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.
  2. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes.
  3. To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 14.2 Kcal (59 kJ)
Calories from fat 7.13 Kcal
% Daily Value*
Total Fat 0.79g 1%
Cholesterol 29.46mg 10%
Sodium 11.73mg 0%
Potassium 32.05mg 1%
Total Carbs 0.72g 0%
Sugars 0.36g 1%
Dietary Fiber 0.15g 1%
Protein 1.14g 2%
Vitamin C 1.2mg 2%
Iron 0.2mg 1%
Calcium 6.1mg 1%
Amount Per 100 g
Calories 76.68 Kcal (321 kJ)
Calories from fat 38.49 Kcal
% Daily Value*
Total Fat 4.28g 1%
Cholesterol 159.08mg 10%
Sodium 63.35mg 0%
Potassium 173.04mg 1%
Total Carbs 3.9g 0%
Sugars 1.95g 1%
Dietary Fiber 0.81g 1%
Protein 6.13g 2%
Vitamin C 6.3mg 2%
Iron 0.9mg 1%
Calcium 32.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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