Wednesday, June 7, 2017
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| Nana's Eggs from Contadina® |
"Eggs are simmered in an herb-infused tomato sauce and served with grated Parmesan cheese for a quick and scrumptious lunch or light dinner."
Ingredients :
- 2 tablespoons olive oil
- 1 tablespoon thinly sliced garlic
- 1/four teaspoon crushed pink pepper flakes
- 1 (15 ounce) can Contadina® Tomato Sauce
- 1 tablespoon chopped clean basil
- three/four teaspoon sparkling oregano leaves
- 8 eggs
- 2 tablespoons grated Parmesan cheese, or greater to taste
- Fresh oregano (non-obligatory)
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 20M |
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- Heat olive oil in a nine or 10-inch skillet over medium warmth. Add garlic and pepper flakes; cook stirring continuously till garlic is golden brown, 1 to 2 mins.
- Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing calmly round pan. Cover pan and simmer on low heat 10 mins or till eggs are cooked as favored.
- Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if favored.
Notes :
- Makes 4 two-egg servings or eight unmarried-egg servings
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