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4 Serves
63 Mins
16 g
15 g
28 g
Using a chefs knife, finely dice the onion and mince the garlic. Prepare the merguez sausage by slicing it into bite-sized pieces.
Ingredients, vitamins, and health benefits
Onion
Garlic
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NigerianVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
773 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
220 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat. Add the merguez sausage and brown thoroughly, then remove and set aside.
In the same skillet, sauté the onion and garlic until softened. Stir in the tomato paste and canned tomatoes, seasoning with salt and pepper to taste, and simmer until thickened.
Return the cooked merguez sausage to the sauce. Create small wells in the mixture and carefully crack the eggs into them. Cover and cook until the whites are set but yolks remain runny.
Merguez Sausage
Extra Virgin Olive Oil
Salt And Pepper
Tomato Paste
Canned Tomatoes
Egg
Vitamin A
106 µg / 900 µgVitamin C
19 mg / 90 mgVitamin D
1 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
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
220 mg / 300 mgCaffeine
0 mgNet Carbs
5
g14
g0
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g