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2 Serves
20 Mins
Using a chef's knife, dice the fresh tomatoes and finely chop the onion and garlic.
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Vitamin K
736 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
363 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
169 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
1242 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until translucent, then add the garlic and cook until fragrant.
Add the diced fresh tomatoes to the pan and cook until they release their juices and soften into a thick sauce.
Crack the eggs into the pan and gently stir them into the tomato mixture until cooked to your desired consistency. Season with salt and pepper to taste.
25
g95
g20
g
Yemeni
