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Eggs in Purgatory

Yield: 3 servings

Course: Dinner, Lunch

Cuisine: Italian

Ingredients

6 large eggs
1 bunch (about 30 medium asparagus, ends trimmed, chopped in half)
1 1/2 cups homemade sauce
olive oil spray
1 clove garlic (finely chopped)
2 cups fat free chicken broth
1/4 cup fresh grated Pecorino Romano

Instructions

In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
Add homemade sauce and broth; mix well.
Add asparagus and cover.
When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
Simmer 10 minutes on low.

Nutrition

Serving: 2eggs + asparagus, Calories: 269kcal, Carbohydrates: 16.4g, Protein: 20.5g, Fat: 13g, Cholesterol: 378.5mg, Sodium: 590mg, Fiber: 5g, Sugar: 0.5g

- WW Points: 1

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