18 Ounce, thawed (2 Packages Of 9 Ounce Each, Such As Bird'S Eye)
Canned crushed tomatoes
28 Ounce (1 Can)
2 Tablespoon, drained
Crushed red pepper
1 Teaspoon (Or To Taste)
Free range eggs
5 (Organic Variety)
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.
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...