Eggs in Tomato Sauce with Parsley

Ingredients

• Egg2 count (110 g)
• Tomato1.5 count (195 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato and garlic in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

3. 3

   Step 3

   Meanwhile, heat the oil in a pan over medium heat and chop the onion.

4. 4

   Step 4

   Stir-fry the onion for 5 minutes. Then add the sauce to the pan.

5. 5

   Step 5

   Once it reaches the boiling point, crack the eggs over the sauce.

6. 6

   Step 6

   Lower the heat, cover and cook for about 4-5 minutes until the egg whites set.

7. 7

   Step 7

   Remove from heat, sprinkle with chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs in Tomato Sauce with Parsley can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.