spanish

Majorcan Vegetable Tumbet with Fried Egg

Name: Majorcan Vegetable Tumbet with Fried Egg
Yield: 1 serving
Cuisine: spanish
Ingredients: 180 g eggplant; 220 g potato; 140 g red bell pepper; 220 g crushed tomatoes; 8 g garlic; 22 g extra-virgin olive oil; 50 g egg; 2 g salt; 1 g black pepper; 2 g dried oregano

This pan-fried dish pairs egg with eggplant, potato and red bell pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

78 g Carbohydrates

28 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g eggplant 45 kcal
220g potato 169 kcal
140g red bell pepper 43 kcal
220g crushed tomatoes 70 kcal
8g garlic 12 kcal
22g extra-virgin olive oil 194 kcal
50g egg 72 kcal
0.75 tsp (2g) salt 0 kcal
0.5 tsp (1g) black pepper 3 kcal
1 tsp (2g) dried oregano 6 kcal

Cooking instructions

eggplantsalt
Season eggplant slices with salt and let sit 10 minutes; pat dry.
eggplantextra-virgin olive oil
Heat half the olive oil in a skillet over medium-high heat. Pan-fry eggplant 2-3 minutes per side until browned; remove to a plate.
potatoextra-virgin olive oil
Add remaining olive oil. Pan-fry potato slices 3-4 minutes per side until tender and golden; remove to the plate.
red bell peppercrushed tomatoessaltblack pepper
In the same skillet, cook bell pepper strips 3 minutes, then add crushed tomatoes and simmer 6-8 minutes until thick. Season with black pepper and a pinch of salt.
eggplantpotatoegg
Layer potato, eggplant, and sauce on a plate. Fry the egg to your liking and place on top.