Easy

Baked-style eggs with minced meat and peppers

Name: Baked-style eggs with minced meat and peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Egg (4 medium, shelled); 250 g Minced beef; 250 g Minced pork; 150 g Onion (peeled); 9 g Garlic (3 cloves); 120 g Green pepper (trimmed); 180 g Red pepper (trimmed); 60 g Tomato purée; 100 g Water (for the sauce); 60 g Sliced white bread (2 slices); 25 g Extra virgin olive oil (20 g vegetables and 5 g bread); 1 g Oregano (dried); 1 g Cumin (ground); 0.2 g Cayenne pepper (ground); 3 g Chives (chopped); 3 g Parsley (chopped); 1 g Salt (or to taste)

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Sliced white bread. Usual composition; check the label or the dough/sauce recipe: Sliced white bread. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Sliced white bread.

Rating Not yet rated

A pepper and tomato purée base flavours the minced meat, topped with four set eggs and served with toast.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

4servings

2.170 kcalwhole recipe

543 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBoilingToasting

Appliances

Frying panKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Chop the onion and garlic and dice both peppers finely. Heat 20 g oil in a wide lidded frying pan. Cook the onion and garlic for 5 minutes.
Add the peppers and soften for 10–12 minutes.
Add the beef and pork and break up with a spatula. Cook for 8–10 minutes until no raw areas remain and the meat reaches 71°C.
Stir in the tomato purée, oregano, cumin, cayenne, salt and 100 g water. Cook for 5 minutes, stirring, until moist but not watery.
Make four hollows and crack the eggs into them, one per hollow. Cover and cook over a low heat for 5–8 minutes until the whites set; cook longer for firm yolks.
Brush the bread with the remaining 5 g oil, toast and cut into triangles. Divide the meat and eggs between four plates, add the toast and finish with the chives and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.