Try this Poached Eggs in Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionHeat oil in a heavy 10-inch skillet over medium-low heat. Add onion and cook until tender, about 5 minutes. Add tomatoes,basil,salt and pepper and bring to a boil. (Crush canned tomaties with a potato masher.) Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes for fresh tomatoes (about 15 minutes for canned tomatoes). Press back of large spoon into tomato sauce in places, forming 8 wells. Carefully break 1 egg into each well. Season eggs with salt and pepper. Cover and simmer over low heat until eggs are poached to desired doneness, 6 to 8 minutes. Remove from heat. Sprinkle cheese over eggs. Cover skillet and let stand until cheese is melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve immediately. TIP: Make sauce ahead and keep refrigerated. Or substitute thick ready-made tomato sauce for homemade sauce. Submitted by Kathleen Pickell Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 15:59:01 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (876g) | ||
Recipe Makes: 4 | ||
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Calories: 1000 | ||
Calories from Fat: 528 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 2129.8mg | 655 % | |
Sodium 1168.5mg | 40 % | |
Potassium 1444.5mg | 38 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 40.2g | ||
Protein 74.1g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1000
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