Eggs in Tomato Broth |
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1 tb olive oil 1 ea clove of garlic 16 oz crushed tomatoes 1/2 c water 1 1/2 ts chopped thyme 1 1/2 ts basil 1/4 ts salt 1/4 ts sugar 4 ea large eggs |
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BereidingHeat 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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