This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with steamed broccolini.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, sliced
- 1 ounce pancetta, chopped (optional)
- 2 cups prepared marinara sauce
- 4 large eggs
- 6 large fresh basil leaves, torn into small pieces
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon freshly ground pepper
- 4 slices whole-wheat country bread, toasted
Heat the oil in large skillet over medium heat. Add the onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
Reduce the heat to medium-low. Add the marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
345 calories; 17g total fat; 4g total saturated fat; 215mg cholesterol; 767mg sodium; 38g carbohydrates; 6g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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