Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 can (14 ounce) organic diced tomatoes with Italian herbs, undrained
- 1/4 teaspoon chopped garlic, or more to taste
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 teaspoon chopped fresh rosemary
- Dash red pepper flakes
- 4 large or extra large eggs
- 1 to 2 tablespoons grated Parmesan cheese
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes with their juice, garlic, parsley and rosemary. Bring to a boil, reduce heat to medium and boil for 3 to 4 minutes, softening the tomatoes and reducing the sauce a bit. Stir in red pepper flakes.
- Make four hollowed-out spaces and put one egg in each space. Cover and cook until eggs are done they way you like them.
- Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.
- Category: Breakfast and brunch, gluten free, camping
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 egg with sauce
- Calories: 145
- Sugar: 1.4 g
- Sodium: 147.4 mg
- Fat: 12.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 2.2 g
- Fiber: 1 g
- Protein: 7.2 g
- Cholesterol: 186.9 mg
