Eggs in Purgatory with Asparagus

Eggs poached in chicken broth and filetto di pomodoro with asparagus topped Pecorino Romano. This is perfect for lunch or dinner, use a spoon or bread to soak up all the yummy broth!

This Italian peasant dish is another great dish shared with me from my friend Julia of Julia's Healthy Italian. Passed down from her mom when she lived in Italy, it was popular because eggs for dinner is an inexpensive dish high in protein to feed a whole family.



Eggs in Purgatory with Asparagus
Gina's Weight Watcher Recipes
Servings: 3 • Size: 2 eggs, asparagus and sauce • Old Points: 7 pts• Points+: 7 pts

• 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 Pecorino Romano

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.