• Nikki Wagner

Eggs in Tomato Sauce


Trying to find new ways if serving eggs in the morning. These are cooked in homemade leftover tomato sauce.

To make the sauce: Onions Olive oil Garlic Fresh tomatoes Herbs (rosemary, lemon thyme, oregano and basil) Salt & pepper Lemon juice

Saute onion and garlic in oil in a large pot. Add chopped tomatoes and herbs. Bring to a boil then reduce to a simmer. Simmer gently with the lid slightly off the pot allowing evaporation. Stir occasionally until the sauce thickens. Add salt, pepper and lemon juice to taste.

Quantities will depend on how much you want to make at once. I usually make enough for a few meals plus some for the freezer.

To make the eggs: Place olive oil or ghee in a skillet. Put enough tomato sauce to fill the pan half way. I added paprika and hot sauce to it, but you could add any spice/herbs/seasoning you like (lemon rind or parsley or coriander) or leave as is.

Once the mixture is hot make wells for the eggs and break them into the holes. Allow to cook until eggs are desired consistency.

We served ours topped with homemade feta and a bit more hot sauce.

Enjoy - N x


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