4 Serves
65 Mins
Prepare the base by finely chopping the onion and garlic using a chef's knife on a cutting board.
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FrenchVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, and garlic to the pot, sautéing.
Season with salt and black pepper and add tomato paste and harissa, then add water to cover the ingredients. Beat in some eggs.Simmer the stew until the eggs half cooked.
Tear the flatbread into bite-sized pieces and place them in a serving dish, then ladle the hot stew over the bread.
26
g53
g41
g
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Algerian