EGGS PIZZAIOLA

266 Cals 19 Protein 13 Carbs 15 Fats
TOTAL TIME:
30 mins
YIELD:3 SERVINGS
COURSE:Breakfast, Brunch, Lunch
CUISINE:Italian
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!
INGREDIENTS
1 1/2 tsp olive oil
4 cloves garlic, chopped
1/4 tsp kosher salt
1/4 tsp crushed red pepper
fresh black pepper, to taste
1 tbsp chopped fresh parsley
1/4 cup reduced sodium chicken or vegetable broth
2 cups crushed tomatoes, I used Tutorrosso
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)
NOTES
The Staten Italy Cookbook; Nothin’ But The Best Italian-American Classic from Our Block To Yours
Serving: 2eggs plus sauce, Calories: 266kcal, Carbohydrates: 13g, Protein: 19g, Fat: 15g, Cholesterol: 380mg, Sodium: 804mg, Fiber: 3g, Sugar: 6gBlue Smart Points:2Green Smart Points:6Purple Smart Points:2Points +:7