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4 Serves
101 Mins
Using a sharp chef's knife, finely dice the onion and prepare the minced meat.
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GreekVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
694 mg / 4,700 mgSodium
1259 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat on the stove.
Add the minced meat and onions to the Dutch oven, sautéing until the meat is browned and the onions are translucent.
Season the mixture with salt and pepper, then cover and allow the casserole to simmer on low heat to develop flavors.
Crack the fresh eggs carefully over the top of the meat mixture, cover again, and cook until the eggs are set to your preference.
45
g30
g30
g
British