Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.78 Kcal (1310 kJ) | ||
| Calories from fat | 102.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 18% | |
|---|---|---|---|
| Cholesterol | 187.56mg | 63% | |
| Sodium | 639.31mg | 27% | |
| Potassium | 753.7mg | 16% | |
| Total Carbs | 38.64g | 13% | |
| Sugars | 11.53g | 46% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 14.96g | 30% | |
| Vitamin C | 71.1mg | 118% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 24.3mg | 135% | |
| Calcium | 142.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 82.34 Kcal (345 kJ) | ||
| Calories from fat | 27.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 18% | |
|---|---|---|---|
| Cholesterol | 49.38mg | 63% | |
| Sodium | 168.31mg | 27% | |
| Potassium | 198.42mg | 16% | |
| Total Carbs | 10.17g | 13% | |
| Sugars | 3.03g | 46% | |
| Dietary Fiber | 1.66g | 25% | |
| Protein | 3.94g | 30% | |
| Vitamin C | 18.7mg | 118% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 6.4mg | 135% | |
| Calcium | 37.5mg | 14% | |
* 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.
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