Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion,minced
- 9 med Tomatoes,peeled,seeded
- Â Â And minced
- Â Â Or possibly 1 can 28oz whole tomatoes
- 1/2 tsp Dry basil
- Â Â Salt & Pepper to taste
- 8 x Large eggs
- 1/2 c. Shredded cheddar or possibly
- Â Â Mozzarella cheese
- 8 slc Italian bread, toasted.
Direcciones
- Heat oil in a heavy 10-inch skillet over medium-low heat. Add in onion and cook till tender, about 5 min. Add in tomatoes,basil,salt and pepper and bring to a boil. (Crush canned tomaties with a potato masher.) Increase heat to medium-high and cook, stirring frequently, till most of the liquid has evaporated, 15 to 20 min for fresh tomatoes (about 15 min for canned tomatoes).
- Press back of large spoon into tomato sauce in places, forming 8 wells.
- Carefully break 1 egg into each well. Season Large eggs with salt and pepper.
- Cover and simmer over low heat till Large eggs are poached to desired doneness, 6 to 8 min. Remove from heat.
- Sprinkle cheese over Large eggs. Cover skillet and let stand till cheese is melted, about 1 minute. Gently spoon sauce and Large eggs over toast. Serve immediately.
- TIP: Make sauce ahead and keep refrigerated. Or possibly substitute thick ready-made tomato sauce for homemade sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 227 | 32% |
| Total Fat 25.51g | 32% |
| Saturated Fat 8.46g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 436mg | 145% |
| Sodium 1108mg | 46% |
| Potassium 937mg | 27% |
| Total Carbs 84.8g | 23% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.44g | 8% |
| Protein 35.19g | 56% |
