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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion coarsely minced
- 1 whl parsley sprig plus
- 1 x parsely sprig minced
- 1 x garlic clove smashed
- 1 Tbsp. white wine vinegar
- 1 can tomatoes - (16 ounce) minced
- 3 x leaves basil finely minced
- 6 x Large eggs
Directions
- In a 10-inch skillet, heat the oil over medium heat. Add in the onion, 1 sprig parsley, and the garlic. Cook, stirring, till the onion softens, about 5 min. Add in the vinegar and let it completely evaporate.
- Add in the tomatoes and their juices. Bring to a boil over medium heat and cook till slightly reduced, about 10 min. Remove the garlic and parsley.
- Add in the minced herbs to the sauce and stir in. Break the Large eggs into the sauce, cover, and simmer 5 min. Remove from heat, let sit 5 min, then serve, 1 egg per person.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 84 | 68% |
| Total Fat 9.46g | 12% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 115mg | 5% |
| Potassium 154mg | 4% |
| Total Carbs 3.35g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.84g | 1% |
| Protein 6.67g | 11% |
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