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| Home -> [Cheese & Eggs, Eggs, Entrees, Tomatoes] -> [Eggs in tomato broth Recipe] |
Eggs in tomato broth
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Cheese & Eggs, Eggs, Entrees, Tomatoes |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | OLIVE OIL | | 1
| each | CLOVE OF GARLIC | | 16
| oz | CRUSHED TOMATOES | | 1/2
| cup | WATER | | 1 1/2
| tsp | CHOPPED THYME | | 1 1/2
| tsp | BASIL | | 1/4
| tsp | SALT | | 1/4
| tsp | SUGAR | | 4
| each | LARGE EGGS |
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Procedures:
| 1 | Heat oil in a large skillet over medium heat. | | 2 | Add garlic and stir 3 to 4 minutes, until garlic is tender and golden. | | 3 | Discard garlic. | | 4 | Stir in remaining ingredients except for eggs. | | 5 | Bring gently to a boil. | | 6 | Reduce heat and simmer uncovered for 7 minutes. | | 7 | Stir occasionally. | | 8 | Break eggs one at a time into a cup and gently slide them into the sauce. | | 9 | Cover and simmer for 5 to 6 minutes or until eggs are set. | | 10 | Serve immediately. | | 11 | Makes 2 servings. | | 12 | Per serving; 260 calories, 15 g pro, 13 g carbo, 17 g fat, 425 mg chol, 766 mg sodiu |
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