Heat olive oil in saute pan. Add chopped red onion and cook 2-3 minutes until soft. Add minced garlic and cook for another minute. Add roasted tomatoes with all juices. Simmer until tomatoes soften. (OK to cook to this point the night before. Reheat tomato sauce in the AM).
Spread 1/2 tomatoes in the bottom of a 9X13 glass baking pan. Crack 8 whole eggs over the tomatoes. Spoon remaining 1/2 tomatoes around the eggs. Cook in the oven for about 10 minutes (depends on if you want the yolks soft or hard) at 425 degrees. Sprinkle parmesan and slivered green onions on top. Broil until cheese is melted and you are satisfied the the yolk appearance.
Servie with toast.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 252 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 1061.9mg||327 %|
|Sodium 427.3mg||15 %|
|Potassium 376.2mg||10 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.3g|
|Protein 33.7g||48 %|
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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: 401
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