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Eggs Poached in Tomatoes

Ingredients
  Eggs 12
  Ripe plum tomatoes 2 Pound, peeled and chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Olive oil 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Fresh basil leaves 6 , each torn into 2 or 3 pieces
Directions

MAKING
1) In a large saucepan, preferably terracotta, saute the garlic in the oil, until slightly golden.
2) Stir in the tomatoes and cook over low heat for about 15 minutes or until very soft.
3) Stir in the salt and pepper to taste, then stir in the basil, mix thoroughly.
4) Gently crack the eggs into the tomato sauce, sprinkle with the salt and pepper, then poach for about 8 minutes.

SERVING
5) Serve the Eggs Poached in Tomatoes on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Poached
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 260 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 515 mg21.5%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.2 g4.7%

Sugars 4.2 g

Protein 14 g27.6%

Vitamin A 27.9% Vitamin C 17.9%

Calcium 14.8% Iron 10.7%

*Based on a 2000 Calorie diet

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Eggs Poached In Tomatoes Recipe