Eggs In Tomato Broth Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: OLIVE OIL,
1 each: CLOVE OF GARLIC,
16 ounce: CRUSHED TOMATOES,
1/2 cup: WATER,
1 1/2 tsp: CHOPPED THYME,
1 1/2 tsp: BASIL,
1/4 tsp: SALT,
1/4 tsp: SUGAR,
4 each: LARGE EGGS,
Directions:
HEAT 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
Source from luhu.jp
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
Source from luhu.jp