Have y’all tried this delicious goodness?
It’s so crazy simple to make… and because it’s basically all eggs, tomatoes, and cheese, it fits my #hypothyroidism nutritional needs!
My kid loves it and the runny eggs earned a solid “A” from me!
Ready?
Ingredients
- 8 Eggs
- 2 tbsp Extra-virgin olive oil
- 2 cloves Garlic 1 thinly sliced. 1 halved
- 1 tsp Red-pepper flakes
- 1 can Diced tomatoes 28oz
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Grated Parmesan,
- 2 tbsps Unsalted butter
Instructions
- In large skillet with a lid, heat oil over medium heat. Add sliced garlic and red-pepper flakes and cook about 1 minute - until garlic turns golden brown at the edges.
- Stir in tomatoes, salt, and pepper, and turn heat to medium-low.
- Squash tomato pieces (I used a potato masher) until tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
- Make 6 divots into tomato sauce using back of a spoon. Crack an egg into each divot. Cover pan and cook until eggs are set (about 3 minutes for runny yolks!).
- Sprinkle finished eggs with chopped parsley and more Parmesan.
- Serve with garlic toast.
Mmmm... Did you make this recipe?Tag @thegirlplusfood with hashtag #girlplusfood!
Pin it
Share it
Tweet it
This looks amazing!
Thank you, Merlyn! xoxo
Wow, this looks delicious! I’m definitely going to try this. Thanks, Carmen!
YAY! I hope you love it as much as we do! Thank you, Gail! xo