4 Serves
69 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
840 mg / 4,700 mgSodium
1108 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat extra virgin olive oil in a large skillet over medium heat.
Sauté the onion and garlic in the skillet until softened and fragrant.
Stir in the tomatoes and tomato paste, allowing the mixture to simmer and thicken into a rich sauce.
Fold in the canned tuna in oil and season the sauce with salt, black pepper, and harissa.
Create small wells in the sauce and carefully crack the eggs into them. Cover the skillet and cook until the egg whites are set but the yolks remain runny.
24
g19
g24
g
Vietnamese
American