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Eggs Pizzaiola
5
from
21
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
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
3
servings
Course:
Breakfast, Brunch, Dinner, Lunch
Cuisine:
Italian
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
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:
2
eggs plus sauce
,
Calories:
266
kcal
,
Carbohydrates:
13
g
,
Protein:
19
g
,
Fat:
15
g
,
Saturated Fat:
5
g
,
Cholesterol:
380
mg
,
Sodium:
804
mg
,
Fiber:
3
g
,
Sugar:
6
g
- WW Points:
2