Ingredients
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Method
-
Preparation
Peel the garlic, rinse the coriander and chop it finely.
5 min -
Pounding
Pound the garlic and coriander with salt in a mortar until you have a smooth paste.
4 min -
Adding the oil
Stir the olive oil into the paste, giving you a spreadable, fragrant base.
2 min -
Boiling the water
Bring the 1.5 litres of water to the boil, then set aside a small portion for poaching the eggs.
8 min -
Poaching the eggs
Add the eggs to the hot water and cook for 3 to 5 minutes, so that the yolks remain creamy.
4 min -
Assembling
Place the bread slices into bowls, pour the boiling water over the garlic paste, then place the eggs on top of the bread and serve with olives.
2 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 105 kcal | 276 kcal |
| Fat | 78 g | 19 g |
| of which saturates | 15 g | 3,7 g |
| Carbohydrates | 64 g | 16 g |
| Protein | 37 g | 9,2 g |
| Fibre | 4,2 g | 1,1 g |
An estimate calculated from the raw weight of the ingredients. Not included: water. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, egg
For sensitive digestion: white bread, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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