Eggs Pizzaiola

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!

I didn’t sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)!  Such a great, simple, inexpensive meal that’s ready in about 25 minutes!

Eggs Pizzaiola

Servings: 3 • Size: 2 eggs plus sauce • Points+: 7 pt • Smart Points: 6

Calories: 266 • Fat: 15 g • Carb: 13 g • Fiber: 3 g • Protein: 19 g • Sugar: 6 g

Sodium: 804 mg  • Cholest: 380 mg

Original pictures take c8.staticflickr.com site

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

Directions:

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.