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Eggs Pizzaiola

5 from 22 votes

When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever!

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 3 servings

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Italian

Ingredients

1 ½ tsp olive oil
4 cloves garlic (chopped)
¼ tsp kosher salt
¼ tsp crushed red pepper
fresh black pepper (to taste)
1 tbsp chopped fresh parsley
¼ cup reduced sodium chicken or vegetable broth
2 cups crushed tomatoes (I used Tuttorosso)
4 basil leaves (torn)
6 large eggs
4 tbsp shredded Parmigiano Reggiano
2 tbsp grated Pecorino Romano

Instructions

In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
Reduce heat, add the basil and simmer 5 minutes.
Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)

Video

Nutrition

Serving: 2eggs plus sauce, Calories: 266kcal, Carbohydrates: 13g, Protein: 19g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 380mg, Sodium: 804mg, Fiber: 3g, Sugar: 6g

- WW Points: 2

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