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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, large diced
- 1 large green bell pepper, large diced
- 2 large garlic cloves, minced
- 3 large vine-ripened tomatoes, seeds removed, chopped
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground cinnamon
- 4 large organic eggs
- 3 tablespoons fresh flat-leaf parsley leaves
View Full Recipe at Jackie Newgent
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 618 | |
| Calories from Fat 421 | 68% |
| Total Fat 47.3g | 59% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 875mg | 36% |
| Potassium 806mg | 23% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.71g | 7% |
| Protein 28.31g | 45% |
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