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

  Red, ripe, canned, packed in tomato juice

  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

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Baguette Bread

  Budgens

  1 Baguette or 125g

Directions

1. Heat two-thirds of the olive oil in a large non-stick skillet over medium heat. Sauté the garlic until golden, about 1 minute. Add salt, black pepper, red pepper flakes, and parsley, stirring to combine.
2. Add the crushed tomatoes and vegetable broth, bringing the mixture to a boil. Reduce the 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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