Eggs in tomato broth
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | OLIVE OIL |
1 | each | CLOVE OF GARLIC |
16 | ounces | CRUSHED TOMATOES |
½ | cup | WATER |
1½ | teaspoon | CHOPPED THYME |
1½ | teaspoon | BASIL |
¼ | teaspoon | SALT |
¼ | teaspoon | SUGAR |
4 | eaches | LARGE EGGS |
Directions
HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD GARLIC AND STIR 3 TO 4 MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN. DISCARD GARLIC. STIR IN REMAINING INGREDIENTS EXCEPT FOR EGGS. BRING GENTLY TO A BOIL. REDUCE HEAT AND SIMMER UNCOVERED FOR 7 MINUTES. STIR OCCASIONALLY. BREAK EGGS ONE AT A TIME INTO A CUP AND GENTLY SLIDE THEM INTO THE SAUCE. COVER AND SIMMER FOR 5 TO 6 MINUTES OR UNTIL EGGS ARE SET. SERVE IMMEDIATELY. MAKES 2 SERVINGS.
PER SERVING; 260 CALORIES, 15 g PRO, 13 g CARBO, 17 g FAT, 425 mg CHOL, 766 mg SODIUM
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