Eggs in tomato broth

2 servings

Ingredients

Quantity Ingredient
1 tablespoon OLIVE OIL
1 each CLOVE OF GARLIC
16 ounces CRUSHED TOMATOES
½ cup WATER
1½ teaspoon CHOPPED THYME
1½ teaspoon BASIL
¼ teaspoon SALT
¼ teaspoon SUGAR
4 eaches LARGE EGGS

Directions

HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD GARLIC AND STIR 3 TO 4 MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN. DISCARD GARLIC. STIR IN REMAINING INGREDIENTS EXCEPT FOR EGGS. BRING GENTLY TO A BOIL. REDUCE HEAT AND SIMMER UNCOVERED FOR 7 MINUTES. STIR OCCASIONALLY. BREAK EGGS ONE AT A TIME INTO A CUP AND GENTLY SLIDE THEM INTO THE SAUCE. COVER AND SIMMER FOR 5 TO 6 MINUTES OR UNTIL EGGS ARE SET. SERVE IMMEDIATELY. MAKES 2 SERVINGS.

PER SERVING; 260 CALORIES, 15 g PRO, 13 g CARBO, 17 g FAT, 425 mg CHOL, 766 mg SODIUM

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