Eggs Pizzaiola
User Reviews
5.0
66 reviews
Excellent
Eggs Pizzaiola
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When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever!
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Ingredients
- 1 ½ tsp olive oil
- 4 cloves garlic (chopped)
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- fresh black pepper (to taste)
- 1 tbsp chopped fresh parsley
- ¼ cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes (I used Tuttorosso)
- 4 basil leaves (torn)
- 6 large eggs
- 4 tbsp shredded parmigiano reggiano
- 2 tbsp grated Pecorino Romano
Instructions
- In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
- Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
- Reduce heat, add the basil and simmer 5 minutes.
- Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
- Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
- Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)
Nutrition Information
Show Details
Serving
2eggs plus sauce
Calories
266kcal
(13%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
380mg
(127%)
Sodium
804mg
(34%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 2eggs plus sauce | |
| Calories | 266kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 380mg | 127% |
| Sodium | 804mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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