Yield: 3 servings

Eggs in Purgatory

Course: Dinner, Lunch
Cuisine: Italian


  • 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


  • 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.


Serving: 2eggs + asparagus, Calories: 269kcal, Carbohydrates: 16.4g, Protein: 20.5g, Fat: 13g, Cholesterol: 378.5mg, Sodium: 590mg, Fiber: 5g, Sugar: 0.5g
Blue Smart Points: 1
Green Smart Points: 7
Purple Smart Points: 1
Points +: 7