Tomato Broth Eggs
photo by Bergy
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- 1 (16 ounce) can crushed tomatoes
- 1⁄2 cup water
- 1 1⁄2 teaspoons chopped thyme
- 1 1⁄2 teaspoons basil
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 4 large eggs
directions
- Heat oil in skillet, add garlic, cook 3 to 4 minutes then discard the garlic
- Add remaining ingredients except eggs.
- Slowly bring to a boil then simmer uncovered 7 minutes, stirring occasionally
- Break eggs into a cup and gently slide into the sauce.
- Cover and simmer 5 to 6 minutes or until eggs are set.
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Reviews
-
This was oddly good! I think that I may have added the eggs wrong, for the final appearance of the dish looked really bad. But, instead of throwing it away, I tried it first! When cooking, I omitted the olive oil, using nonstick cooking spray. The tomatoes I used was a 14.5 ounce can, and it worked fine. Thanks!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!