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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Style Eggs

Source: dLife

A terrific blend of peppers and spices make this egg dish irresistible at any time of the day!

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	270.8

Total Carbs	31.1 g

Dietary Fiber	4.3 g

Sugars	10.0 g

Total Fat	9.5 g

Saturated Fat	1.7 g

Unsaturated Fat	1.2 g

Potassium	256.1 mg

Protein	12.2 g

Sodium	490.6 mg

Dietary Exchanges 9.5 Fat, 1.7 Vegetables, 1.0 Meat, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large frying pan over low heat, heat the oil and gently cook the peppers until they are soft, about 10 minutes or so.
Stir in the garlic and chile and cook for an additional 1-2 minutes.
Next, add the tomatoes, hot pepper sauce, and spices, and stir to combine well.
Increase the heat to medium and then let the tomato mixture cook uncovered for 10 to 15 minutes, or until the tomatoes have reduced to a thick pulp.
Using the back of a spoon, make 4 equally spaced depression in the tomato mixture, then carefully break one egg into each depression.
Cover the pan and leave it to simmer for about 5 minutes, or until the yolks are still soft, but the whites of the eggs are cooked.
Sprinkle with the chives or parsley and serve immediately with toasted grainy bread.