Eggs Pizzaiola
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! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- fresh black pepper to taste
- 4 cloves garlic chopped
- 1/4 tsp crushed red pepper
- 6 large eggs
- 1/4 tsp kosher salt
- 1 tbsp chopped fresh parsley
- 1 1/2 tsp olive oil
- 1/4 cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes i used tutorrosso
- 4 basil leaves torn
- 4 tbsp shredded parmigiano reggiano
- 2 tbsp grated pecorino romano
- Carbohydrate 14.8131916666667 g
- Cholesterol 846 mg
- Fat 20.9341449991 g
- Fiber 3.07059995873769 g
- Protein 28.1097016666667 g
- Saturated Fat 6.34817199987573 g
- Serving Size 1 1 serving (359g)
- Sodium 579.816383333315 mg
- Sugar 11.742591707929 g
- Trans Fat 3.49291483330896 g
- Calories 350 calories
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)
