2 Serves
30 Mins
Heat the vegetable oil in a frying pan over medium heat.
Add the onion, red chilli, garlic cloves, and coriander stalks to the pan. Sauté for 5 minutes until the vegetables are softened.
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Vitamin K
82 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
443 mg / 4,700 mgSodium
309 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Stir in the canned tomatoes and sugar. Reduce the heat and simmer for 8 to 10 minutes until the sauce has thickened.
Using the back of a large spoon, create four small wells in the tomato sauce. Carefully crack one fresh egg into each well.
Cover the pan with a lid and cook over low heat for 6 to 8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat, garnish with fresh coriander leaves, and serve immediately with crusty bread.
7
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Syrian