1/2 cup of your favorite tomato sauce
Splash of water (just so the sauce does not thicken too much)
2 eggs (if you would like more, you should add more sauce)
Pinch of dried or fresh chopped parsley
2 tsp parmesan cheese
The Carnivorous Herbivore |
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Growing up in my grandmother's Italian kitchen, my mother had this often, but never really made it for us. Eggs baked in tomato sauce is an easy breakfast, lunch or snack that is wonderful with homemade tomato sauce (or tomato gravy, as my grandmother called it!). In a pinch, however, this is also delicious with a prepared jarred sauce. I love it because it's low-carb, and, as a soon-to-be bride, I am trying to tighten my figure! You don't have to keep this low-carb, however. This is delicious with toast, baguette, roll, or any other type of bread that you can dip into the yummy sauce. I cook my eggs to the over-hard stage, but cook yours to taste. You'll need: 1/2 cup of your favorite tomato sauce Splash of water (just so the sauce does not thicken too much) 2 eggs (if you would like more, you should add more sauce) Pinch of dried or fresh chopped parsley 2 tsp parmesan cheese Place the tomato sauce and splash of water in a saucepan or small frying pan with a lid. Mix to combine. Set over medium heat until it boils. Lower the heat, and add the eggs. Cover. Cook for 3-5 minutes, depending on how you like your eggs. Remove from heat, and sprinkle with the parsley and the parmesan. Cover to melt the cheese. Serve and enjoy!
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