4 Serves
81 Mins
In a large bowl, combine the ground meat with chopped parsley, cilantro, and spices to form small meatballs.
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JamaicanVitamin E
4 mg / 15 mgVitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
91 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
883 mg / 4,700 mgSodium
2432 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
4 g / 28 gSugar
19 g / 50 gSaturated Fat
14 g / 20 gCholesterol
269 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat olive oil in the tagine or a heavy-bottomed pot over medium heat and sauté the onions and garlic until softened.
Pour in the tomato sauce and bring to a gentle simmer, then add the prepared meatballs to the sauce.
Carefully crack the eggs into the simmering sauce, cover the tagine, and cook until the egg whites are set but the yolks remain runny.
Season the dish with salt and pepper to taste and serve immediately while hot.
13
g26
g93
g
American
Indian