Israeli Eggs Poached in Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Israeli Eggs Poached in Tomato Sauce calories by ingredient
Introduction
There are many different variations on this theme. You can add the eggs whole one at a time or you can beat them all together and pour each portion into it's own hole. Pleasefeel free to add your favorite herbs. If you like it hot add cayenne pepper or red pepper flakes. Saute a sliced sweet green or red pepper with the onions and garlic if you like peppers. There are many different variations on this theme. You can add the eggs whole one at a time or you can beat them all together and pour each portion into it's own hole. Please
feel free to add your favorite herbs. If you like it hot add cayenne pepper or red pepper flakes. Saute a sliced sweet green or red pepper with the onions and garlic if you like peppers.
Number of Servings: 4
Ingredients
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4 cups diced tomatoes or a 15 oz can of tomatoes
1 cup onions diced
3 cloves of garlic, minced
2 tablespoons olive oil
4 large eggs
1/2 teaspoon salt (only add if using fresh tomatoes)
1/4 teaspoon pepper
Directions
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.
Member Ratings For This Recipe
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