The beloved breakfast staple gets a dose of good fatty acids from olive oil.
Cook Time: 10 minutes
Prep Time: 35 minutes including 20 minutes to soak dried fish
½ cup olive oil or corn oil
¼ cup chopped garlic
1 onion, chopped
2 cups, soaked and shredded meat of dried daing na
bisugo or any meaty dried fi sh of choice
1 cup peeled garbanzos
2 cups diced and fried potatoes
2 bell pepper, sliced thinly
1 8g MAGGI MAGIC SARAP
Heat 3 tbsp of olive oil. Set aside remaining olive oil for later use.
Sauté garlic and onion until limp. Stir in shredded meat of dried fi sh. Cook for 1 minute.
Add garbanzos and continue cooking while stirring for a minute. Add 2 tbsp of olive oil.
Stir in fried potatoes and bell peppers. Pour in remaining oil and simmer for 2 minutes while stirring. Season with MAGGI MAGIC SARAP.
Serve with rice or as topping to toasted baguette slices.
Carbohydrates: 11 g
Protein: 15 g
Fats: 13 g
Calories: 224 kcal
GOOD TO KNOW
When it comes to your diet, health should always be a priority. Always consider the best weight for your body type. Looking good is just a welcome bonus.
GOOD TO REMEMBER
Bell peppers’ color can be green, red, yellow, orange and purple. Red peppers have higher levels of lycopene, carotene and vitamin C than the less sweet tasting green ones.