Tomato Sauce Poached Eggs Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Diced onion | 1⁄4 Cup (4 tbs) | |
| Garlic clove | 1⁄4 Clove (1.25 gm) | |
| Salt | 1⁄8 Teaspoon | |
| Canned crushed tomato | 1 Cup (16 tbs) | |
| Oregano leaves | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Eggs | 2 Large | |
| Cooked long grain white rice | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 413 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 722.6 mg30.1%
Total Carbohydrates 51 g17%
Dietary Fiber 5.9 g23.7%
Sugars 2.5 g
Protein 20 g39.8%
Vitamin A 45.2% Vitamin C 44.5%
Calcium 16.1% Iron 35.7%
*Based on a 2000 Calorie diet
Directions
Add mashed garlic and saute for about 30 seconds.
Stir in tomatoes and seasonings, reduce heat to low, and let simmer until mixture thickens slightly.
Make 2 indentations in tomato mixture.
Break 1 egg into small cup, being careful not to break yolk; carefully slide egg into one of the indentations.
Repeat with remaining egg.
Cover skillet and let simmer until eggs are set, 3 to 4 minutes; slide eggs and sauce over hot rice.
Chef
