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Eggs in Purgatory
Yield:
3
servings
Course:
Dinner, Lunch
Cuisine:
Italian
Ingredients
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
Instructions
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.
Nutrition
Serving:
2
eggs + asparagus
,
Calories:
269
kcal
,
Carbohydrates:
16.4
g
,
Protein:
20.5
g
,
Fat:
13
g
,
Cholesterol:
378.5
mg
,
Sodium:
590
mg
,
Fiber:
5
g
,
Sugar:
0.5
g
- WW Points:
1