Eggs Pizzaiola

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

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! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

This recipe was slightly adapted from The Staten Italy Cookbook; Nothin’ But The Best Italian-American Classic from Our Block To Yours. As a New Yorker myself, I’m pretty picky about Italian food. These eggs were out-of-this-world GOOD! The book has a funny story with every recipes and flipping through it will make your tummy growl!

I didn’t sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)!  Such a great, simple, inexpensive meal that’s ready in about 25 minutes!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

Eggs Pizzaiola
Servings: 3 • Size: 2 eggs plus sauce • Points+: 7 pt • Smart Points: 6
Calories: 266 • Fat: 15 g • Carb: 13 g • Fiber: 3 g • Protein: 19 g • Sugar: 6 g
Sodium: 804 mg  • Cholest: 380 mg
Ingredients:
  • 1 1/2 tsp olive oil
  • 4 cloves garlic, chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • fresh black pepper, to taste
  • 1 tbsp chopped fresh parsley
  • 1/4 cup reduced sodium chicken or vegetable broth
  • 2 cups crushed tomatoes, I used Tutorrosso
  • 4 basil leaves, torn
  • 6 large eggs
  • 4 tbsp shredded Parmigiano Reggiano
  • 2 tbsp grated Pecorino Romano

Directions:
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.

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Italian Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.