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