.jpg&w=3840&q=75)
4 Serves
73 Mins
Using a chefs knife, finely dice the onion and mince the garlic cloves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
3 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
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
61 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
853 mg / 4,700 mgSodium
1033 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the merguez sausage until browned.
Add the diced onion and minced garlic to the skillet, cooking until softened, then stir in the tomato paste and spices.
Pour in a splash of water and simmer the sauce on low heat to allow the flavors to meld and thicken.
Carefully crack the eggs into the simmering sauce, cover the skillet, and cook until the whites are set but the yolks remain runny.
10
g35
g9
g
Serbian
Congolese