Italian Style Eggs
|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)|
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.
Calories 220 Calories from Fat 101
% Daily Value*
Total Fat 11 g17%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 523.2 mg21.8%
Total Carbohydrates 23 g7.5%
Dietary Fiber 5 g20%
Sugars 3.2 g
Protein 11 g21.9%
Vitamin A 105.4% Vitamin C 35.8%
Calcium 11% Iron 16.7%
*Based on a 2000 Calorie diet