Eggs in tomato broth
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Eggs in tomato broth
  Eggs  
Last updated 6/12/2012 12:43:08 AM. Recipe ID 2213. Report a problem with this recipe.
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      Title: Eggs in tomato broth
 Categories: Cheese/eggs, Main dish
      Yield: 2 Servings
 
      1 tb OLIVE OIL
      1 ea CLOVE OF GARLIC
     16 oz CRUSHED TOMATOES
    1/2 c  WATER
  1 1/2 ts CHOPPED THYME
  1 1/2 ts BASIL
    1/4 ts SALT
    1/4 ts SUGAR
      4 ea LARGE EGGS
 
  HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD GARLIC AND STIR  3
  TO 4 MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN. DISCARD GARLIC. STIR
  IN REMAINING INGREDIENTS EXCEPT FOR EGGS. BRING GENTLY TO A BOIL.
  REDUCE HEAT AND SIMMER UNCOVERED FOR 7 MINUTES. STIR OCCASIONALLY.
  BREAK EGGS ONE AT A TIME INTO A CUP AND GENTLY SLIDE THEM INTO THE
  SAUCE. COVER AND SIMMER FOR 5 TO 6 MINUTES OR UNTIL EGGS ARE SET.
  SERVE IMMEDIATELY. MAKES 2 SERVINGS. PER SERVING; 260 CALORIES, 15 g
  PRO, 13 g CARBO, 17 g FAT, 425 mg CHOL,
      766 mg SODIUM
 




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Recipe ID 2213 (Apr 03, 2005)

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