Israeli Eggs Poached in Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1) In a skillet, saute the onions and garlic in olive oil until softened and add tomatoes. Cook until tomatoes soften and sauce thickens, about 20 minutes.
2) Carefully crack the eggs into the tomato sauce and cook until done to your liking. Some people like to break the yolks, but I like to keep them whole. You can also beat the eggs, and make depressions in the sauce and carefully add and let set in the depressions.
Number of Servings: 4
Recipe submitted by SparkPeople user HOTSOSLIL.
4 cups diced tomatoes or a 15 oz can of tomatoes1 cup onions diced3 cloves of garlic, minced2 tablespoons olive oil4 large eggs1/2 teaspoon salt (only add if using fresh tomatoes)1/4 teaspoon pepper
1) In a skillet, saute the onions and garlic in olive oil until softened and add tomatoes. Cook until tomatoes soften and sauce thickens, about 20 minutes.
2) Carefully crack the eggs into the tomato sauce and cook until done to your liking. Some people like to break the yolks, but I like to keep them whole. You can also beat the eggs, and make depressions in the sauce and carefully add and let set in the depressions.
Number of Servings: 4
Recipe submitted by SparkPeople user HOTSOSLIL.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 12.3 g
- Cholesterol: 212.5 mg
- Sodium: 367.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.3 g
- Protein: 8.0 g
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