Heat a large skillet to medium high.
While the skillet is heating, dice the onion.
Add the olive oil to the hot skillet, then the onion.
Reduce heat to medium.
Stir the onions occasionally until they just begin to turn brown, then add the tomatoes, saffron and optional hot sauce.
Stir until bubbles begin to appear, then gently add the eggs, being careful to keep the yolks intact and the eggs separate.
Reduce heat to med - low, then cover the skillet.
Check frequently until the eggs reach the desired degree of doneness. (I like the white solid, the yolk runny)
Place two pieces of toast or muffin on each plate, then, using a spatula, place one egg on each piece being careful not to break the yolks of your poached eggs.
Spoon the remaining tomato sauce over the eggs.
Garnish the plate with a sprig of basil if you like, and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (657g)|
|Recipe Makes: 2|
|Calories from Fat: 510 (63%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||76 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 2115mg||651 %|
|Sodium 715.8mg||25 %|
|Potassium 929.9mg||24 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.9g|
|Protein 64.3g||92 %|
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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: 813
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