EGGS IN ONION SAUCE (Huevos en Ajillo)

Name: EGGS IN ONION SAUCE (Huevos en Ajillo)
Ingredients: 2 large onions, sliced; 6 eggs; 1 sweet red pepper, sliced; Salt; Pepper; 2 tablespoons olive oil; Parsley or cress

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

549Calories

41 gProtein

30 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories549 kcal

Protein41 g

Carbohydrates30 g

Fiber5.1 g

Sugars14 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.2 g

Omega-30.3 g

Cholesterol1116 mg

Sodium438 mg

Potassium852 mg

Calcium237 mg

Iron5.9 mg

Magnesium66 mg

Phosphorus681 mg

Zinc4.4 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D6 mcg

Vitamin C22 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K2.1 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.6 mg

Folate198 mcg

Choline900 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 57. The excerpt below is the record exactly as published.

EGGS IN ONION SAUCE (Huevos en Ajillo) 2 large onions, sliced 6 eggs 1 sweet red pepper, sliced Salt and pepper 2 tablespoons olive oil Parsley or cress

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