Tunisian Pimiento Dish
|Drained chopped canned tomatoes||2 Cup (32 tbs)|
|Sliced canned pimiento||1 Cup (16 tbs)|
|White pepper||To Taste|
|Basil leaves||1⁄8 Teaspoon|
Melt 1 tablespoon butter in small saucepan.
Add tomatoes, pimiento, 1/4 teaspoon salt, 1/8 tea spoon pepper, and basil; simmer 10 minutes.
Combine eggs and milk in small bowl; season with salt and pepper to taste.
Beat well with fork.
Melt remaining butter in small skillet.
Add egg mixture; cook, stirring constantly, until eggs are soft and creamy.
Turn pimiento mixture onto serving dish; place eggs on top.
Serving size: Complete recipe
Calories 666 Calories from Fat 378
% Daily Value*
Total Fat 43 g65.7%
Saturated Fat 21.2 g106%
Trans Fat 0 g
Cholesterol 703.4 mg234.5%
Sodium 1315.4 mg54.8%
Total Carbohydrates 51 g17%
Dietary Fiber 13.6 g54.2%
Sugars 8.7 g
Protein 31 g62.3%
Vitamin A 204% Vitamin C 350%
Calcium 32.5% Iron 70.8%
*Based on a 2000 Calorie diet