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Italian Style Eggs

CleanCuisine's picture
Ingredients
  Spanish onion 1 , peeled and roughly chopped
  Carrots 2 , roughly chopped
  Extra virgin olive oil 2 Tablespoon (Such As Costco's Kirkland Brand)
  Garlic cloves 4 , chopped
  Sea salt To Taste
  Frozen artichoke hearts 18 Ounce, thawed (2 Packages Of 9 Ounce Each, Such As Bird'S Eye)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Capers 2 Tablespoon, drained
  Crushed red pepper 1 Teaspoon (Or To Taste)
  Free range eggs 5 (Organic Variety)
Directions

Place the onion and carrots in a food processor; pulse three to four times until just finely chopped (don’t over process or onions will turn into a soggy mess.) Set aside.
Heat extra virgin olive oil in a large cast-iron skillet (or other oven safe skillet) over medium heat. Add the garlic and sauté 30 seconds. Add the chopped onions and carrots. Season with salt to taste. Sauté 2 to 3 minutes, or until onions are soft.
Add the artichokes and cook 1 minute. Add the tomatoes, capers and crushed red pepper to taste. Reduce heat and simmer 15 minutes.
While sauce is simmering, preheat the oven to 375 degrees.
Using the back of a spoon, make 5 evenly spaced indentations in sauce for holding the 5 eggs. Crack 1 egg into each indentation in sauce. Bake until egg whites and yolks are softly set, about 12 minutes. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Servings: 
5
Here is an economical, super quick and easy egg recipe with plenty of vegetables making it highly nutritious. The video is absolutely interesting and a great way to combine eggs and vegetables in a dish. Watch the video and pamper your family with this extra flavorful and extremely healthy meal. Check it out...

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