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Eggs Neapolitan

fast.cook's picture
Ingredients
  Rice 6 Ounce
  Onion 1 Small, finely chopped
  Tomato puree 1⁄4 Pint (1 Small Can)
  Stock/Water 1⁄4 Pint
  Macaroni 3 Ounce
  Butter 1 Ounce
  Tomatoes 2 , peeled and sliced
  Hard boiled eggs 4
  Finely chopped parsley 1 Teaspoon (Leveled)
  Salt To Taste
  Pepper To Taste
Directions

1. Wash the rice and put into a pan with the onion, tomato puree and stock.
2. Cook until the rice is tender.
3. Meanwhile, i break up the macaroni and cook in boiling salted water.
4. Strain, add the butter and tomatoes.
5. Make a ring of the rice on a serving dish.
6. Cut the eggs in half and put in the centre and cover with macaroni.
7. Sprinkle with parsley before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Egg
Interest: 
Healthy
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 257.2 mg85.7%

Sodium 233.9 mg9.7%

Total Carbohydrates 59 g19.5%

Dietary Fiber 3.1 g12.4%

Sugars 5.6 g

Protein 15 g30.2%

Vitamin A 24.8% Vitamin C 23.8%

Calcium 6.7% Iron 14.1%

*Based on a 2000 Calorie diet

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Eggs Neapolitan Recipe