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Tomato Sauce Poached Eggs Recipe
|Olive oil||1 Teaspoon|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1⁄4 Clove (1.25 gm)|
|Canned crushed tomato||1 Cup (16 tbs)|
|Oregano leaves||1⁄4 Teaspoon|
|Cooked long grain white rice||1⁄2 Cup (8 tbs)|
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 mg
Sodium 723.1 mg30.1%
Total Carbohydrates 51 g17%
Dietary Fiber 5.9 g23.8%
Sugars 2.5 g
Protein 20 g39.8%
Vitamin A 45.6% Vitamin C 44.7%
Calcium 16.1% Iron 35.8%
*Based on a 2000 Calorie diet
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.