Eggs in tomato broth is a traditional Italian recipe that is typically made with fresh tomatoes, eggs, and breadcrumbs. The eggs are poached in the tomato broth and the breadcrumbs are used to thicken the dish.
HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
ADD GARLIC AND STIR3 TO 4MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN.
DISCARD GARLIC.
STIR INREMAINING INGREDIENTS EXCEPT FOR EGGS.
BRING GENTLY TO A BOIL.
REDUCE HEATAND SIMMER UNCOVERED FOR 7 MINUTES.
STIR OCCASIONALLY.
BREAK EGGS ONE AT ATIME INTO A CUP AND GENTLY SLIDE THEM INTO THE SAUCE.
COVER AND SIMMER FOR5 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 .
Ingredients
Directions
HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
ADD GARLIC AND STIR3 TO 4MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN.
DISCARD GARLIC.
STIR INREMAINING INGREDIENTS EXCEPT FOR EGGS.
BRING GENTLY TO A BOIL.
REDUCE HEATAND SIMMER UNCOVERED FOR 7 MINUTES.
STIR OCCASIONALLY.
BREAK EGGS ONE AT ATIME INTO A CUP AND GENTLY SLIDE THEM INTO THE SAUCE.
COVER AND SIMMER FOR5 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 .
