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4 Serves
45 Mins
33 g
33 g
13 g
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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NigerianVitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
43 µg / 400 µgCalcium
151 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
434 mg / 1,250 mgPotassium
978 mg / 4,700 mgSodium
2314 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
3 g / 20 gCholesterol
369 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat extra virgin olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
Stir in the tomato sauce, harissa, and cumin. Simmer the mixture until it thickens slightly.
Add the raw shrimp to the sauce and cook until they turn pink and opaque.
Crack the eggs directly into the sauce, season with salt and pepper, cover, and cook until the whites are set but yolks remain runny.
Garnish with fresh herbs if desired and serve immediately while hot.
Extra Virgin Olive Oil
Tomato Sauce
Harissa
Cumin
Raw Shrimp
Salt
Black Pepper
Egg
Vitamin A
127 µg / 900 µgVitamin C
27 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
43 µg / 400 µgCalcium
151 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
434 mg / 1,250 mgPotassium
978 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
3 g / 20 gCholesterol
369 mg / 300 mgCaffeine
0 mgNet Carbs
5
g14
g0
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g