Directions:
- In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
- Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.46 Kcal (596 kJ) | ||
| Calories from fat | 88.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Cholesterol | 164.57mg | 55% | |
| Sodium | 120.42mg | 5% | |
| Potassium | 252.08mg | 5% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.97 Kcal (460 kJ) | ||
| Calories from fat | 68.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 15% | |
|---|---|---|---|
| Cholesterol | 127.04mg | 55% | |
| Sodium | 92.96mg | 5% | |
| Potassium | 194.6mg | 5% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 2.09g | 11% | |
| Dietary Fiber | 1.49g | 8% | |
| Protein | 5.75g | 15% | |
| Vitamin C | 3.6mg | 8% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.3mg | 9% | |
| Calcium | 35.4mg | 5% | |
* 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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