Nana's Eggs from Contadina® recipe

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Ingredients

2 tablespoons olive oil
1 tablespoon thinly sliced garlic
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 tablespoon chopped fresh basil
¾ teaspoon fresh oregano leaves
8 eggs
2 tablespoons grated Parmesan cheese, or more to taste
1 sprig Fresh oregano

Nutrition Info

243 calories
carbohydrate: 7 g
cholesterol: 372.2 mg
fat: 17.4 g
fiber: 1.8 g
protein: 15.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 823.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes, cook stirring constantly until garlic is golden brown, 1 to 2 minutes.

  2. Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.

  3. Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.

Recipe Yield

8 eggs

Recipe Note

Eggs are simmered in an herb-infused tomato sauce and served with grated Parmesan cheese for a quick and delicious lunch or light dinner.

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