Eggs in Portuguese Style
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
185Calories
12 gProtein
25 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein12 g
Carbohydrates25 g
Fiber7.8 g
Sugars16 g
Total Fat6 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol186 mg
Sodium2435 mg
Potassium1522 mg
Calcium100 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus247 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C82 mg
Vitamin A333 mcg
Vitamin E3.8 mg
Vitamin K51 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate114 mcg
Choline187 mg
Caffeine0 mg
Water605 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 102. The excerpt below is the record exactly as published.
EGGS IN PORTUGUESE STYLE {Ovos a Portugueza) Heat olive oil in a frying pan and add minced garlic. When the garlic is a delicate brown remove with a skimmer. Add to the oil 5 or 6 thick tomato slices. Turn carefully in the hot oil and keep them shapely. Season well with salt and pepper and put them in a baking plate. With a teaspoon make little hollows in the tomatoes and drop a fresh egg in each hollow
Cook this with the app: pantry check, scaling, and the assistant.