4 Serves
72 Mins
12 g
14 g
14 g
Finely dice the onion and mince the garlic using a chef's knife.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
11 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
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
855 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
279 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, then stir in the garlic, harissa, tomato paste, and caraway seeds.
Pour in the canned tomatoes and simmer the sauce, stirring occasionally, until it thickens and the flavors meld.
Season the sauce with salt and pepper to taste. 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.
Olive Oil
Harissa
Tomato Paste
Caraway Seeds
Canned Tomatoes
Salt
Black Pepper
Egg
Vitamin A
147 µg / 900 µgVitamin C
61 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
11 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
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
279 mg / 300 mgCaffeine
0 mgNet Carbs
35
g14
g37
g
.jpg)
Moroccan10
g4
g20
gZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g