4 Serves
90 Mins
9 g
14 g
12 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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TurkishVitamin 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
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
86 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
562 mg / 4,700 mgSodium
249 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic in the pot until softened and translucent.
Stir in the tomato paste, canned tomatoes, cumin, caraway, and salt and pepper. Simmer the sauce to allow flavors to meld.
Crack the eggs directly into the simmering tomato sauce, cover the pot, and cook until the whites are set but yolks remain runny.
Olive Oil
Salt And Pepper
Tomato Paste
Canned Tomatoes
Cumin
Caraway Seeds
Egg
Vitamin A
106 µg / 900 µgVitamin C
61 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
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
86 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
562 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
5
g33
g7
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g