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.
Active Time: 35 minutes |
Total Time: 35 minutes
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 oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
Reduce heat to medium-low. Add 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.
Per serving :
17 g Fat;
4 g Sat;
8 g Mono;
215 mg Cholesterol;
38 g Carbohydrates;
13 g Protein;
6 g Fiber;
767 mg Sodium;
529 mg Potassium