Eggs Guatemalan

Name: Eggs Guatemalan
Ingredients: two Spanish onions; two bell peppers; three tablespoons of olive oil; six large tomatoes; a half teaspoon of salt; six eggs; half a cup of corn

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

714Calories

47 gProtein

58 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories714 kcal

Protein47 g

Carbohydrates58 g

Fiber12 g

Sugars22 g

Total Fat32 g

Saturated Fat16 g

Monounsaturated Fat39 g

Polyunsaturated Fat9.5 g

Omega-30.4 g

Cholesterol1116 mg

Sodium2337 mg

Potassium1614 mg

Calcium240 mg

Iron7.4 mg

Magnesium123 mg

Phosphorus825 mg

Zinc5.4 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D6 mcg

Vitamin C306 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K1.8 mcg

Vitamin B61.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)5.1 mg

Folate247 mcg

Choline895 mg

Caffeine0 mg

Water918 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.

EGGS GUATEMALAN Slice two Spanish onions an'1 two oell peppers fine ; fry until tender in three tablespoons of olive oil, then add six large tomatoes, cut up, and a half teaspoon of salt. Sim- mer about half an hour, then turn into a pudding dish and pour a very little sweet oil over the top. Break carefully, at equal distances, six eggs ; cover and cook on top of the stove until the eggs are set. Half a cup of corn

Cook this with the app: pantry check, scaling, and the assistant.