Eggs in tomato sauce

Category Breakfast Items Yield 4 servings Prep Time min Cook Time min Ready Time 35 min

Ingredients

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2 tbsp EVOO (Extra Virgin Olive Oil) Click to add to your shopping list
1 onion, thinly sliced Click to add to your shopping list
2 garlic cloves, sliced Click to add to your shopping list
1 oz pancetta, chopped Click to add to your shopping list
2 cups prepared marinara sauce Click to add to your shopping list
4 large eggs Click to add to your shopping list
6 fresh asil leaves, torn into small pieces Click to add to your shopping list
1 tbsp parmesan cheese, grated Click to add to your shopping list
1/4 tsp ground black pepper Click to add to your shopping list
4 slices whole-wheat country bread, toasted Click to add to your shopping list

Instructions

Heat oil in large skillet over medium heat. Add onion, garlic and pancetta. Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.

Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer.

Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.

To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.

Nutrition Information

Per serving :
Calories - 345
Fat - 17 g
Saturated Fat - 4 g
Monounsaturated Fat - 8 g
Cholesterol - 215 mg
Carbohydrates - 38 g
Protein - 13 g
Fiber - 6 g
Sodium - 767 mg
Potassium - 529 mg