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4 Serves
89 Mins
Finely chop the fresh parsley and onions using a chef's knife on a cutting board.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
492 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
78 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
376 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the extra virgin olive oil in a tagine or heavy-bottomed pot over medium heat.
Add the chopped onions to the tagine and sauté until translucent, then stir in the fresh parsley, salt, and black pepper.
Cover the tagine and allow the mixture to simmer on low heat until the vegetables are very tender.
Whisk the eggs in a bowl and pour them over the parsley mixture, cooking until the eggs are set.
Serve the Tajine Maadnous hot directly from the tagine.
24
g19
g24
g
Vietnamese
American