Eggs Pizzaiola

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Parsley

  Raw

  1 tbsp or 4g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Basil

  Fresh

  4 leaf, whole or 2g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Romano cheese

  ⅓ cup, grated or 33g

• Baguette Bread

  Budgens

  1 Baguette or 125g

Directions

1. In a large non-stick skillet, heat two-thirds of the olive oil over medium heat and sauté the garlic until golden, about 1 minute. Add the salt, black pepper, red pepper flakes, and parsley and stir.
2. Add the crushed tomatoes and vegetable broth, then bring to a boil. Reduce heat, add the basil, and simmer for 5 minutes.
3. Gently drop in the eggs, keeping the yolks intact, and top with cheese. Cover and simmer on medium-low for 10 to 15 minutes, or until the egg whites are cooked through and no longer runny.
4. Finish with the remainder of the cheese and remaining olive oil. Serve with crusty baguette and enjoy!

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