Crushed red pepper adds heat to homemade tomato sauce; protein-rich eggs cook right on top. Serve with flatbread or multigrain toast for breakfast, lunch or dinner.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
17 mins
total:
32 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For tomato sauce, in a large skillet heat 1 tablespoon of the oil over medium heat. Add garlic; cook for 1 minute. Stir in tomatoes, salt, crushed red pepper, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until tomato juices begin to thicken, stirring and crushing tomatoes occasionally with the back of a spoon.

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  • Crack one of the eggs into a small bowl or cup. Slip the egg into the tomato mixture. Repeat with the remaining eggs, allowing each egg an equal amount of space in the tomato mixture. Reduce heat to medium-low. Simmer, covered, about 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

  • Drizzle eggs with the remaining 1 tablespoon olive oil before serving. Sprinkle with fresh basil and serve with flatbread.

Nutrition Facts

310 calories; fat 16g; cholesterol 186mg; saturated fat 3g; carbohydrates 29g; mono fat 10g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 6g; protein 13g; vitamin a 1846.4IU; vitamin c 26mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 133.1mcg; vitamin b12 0.4mcg; sodium 691mg; potassium 586mg; calcium 70.7mg; iron 3.2mg.
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