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Skillet Eggs In Herbed Tomato Sauce

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  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed
  Canned tomatoes 28 Ounce (1 Can)
  Minced parsley 1 1⁄2 Tablespoon
  Rubbed sage 1 Teaspoon
  Dried rosemary leaves 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Eggs 8 Large
  Salt To Taste
  Pepper To Taste

In a 12- to 14-inch frying pan over medium heat, combine oil, garlic, tomatoes with their juice, parsley, sage, rosemary, and sugar.
Boil, uncovered, until reduced to 1 3/4 cups, 20 to 25 minutes; stir often, breaking up tomatoes with a spoon.
Add salt and pepper to taste.
Increase heat to medium-high.
Break eggs onto sauce.
Cover pan and cook until eggs are set the way you like; allow 3 to 4 minutes for soft yolks with firm whites.
Spoon eggs with sauce onto plates.
Add salt and pepper to taste.

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