Lunch

Israeli Eggs Poached in Tomato Sauce is for Lunch.

Israeli Eggs Poached in Tomato Sauce takes 15 minutes to prepare.

Israeli Eggs Poached in Tomato Sauce takes 30 minutes to cook.

Israeli Eggs Poached in Tomato Sauce makes 4 servings.

The ingredients for Israeli Eggs Poached in Tomato Sauce are:

4 cups diced tomatoes or a 15 oz can of tomatoes
1 cup onions diced
3 cloves of garlic, minced
2 tablespoons olive oil
4 large eggs
1/2 teaspoon salt (only add if using fresh tomatoes)
1/4 teaspoon pepper

Here is how you make Israeli Eggs Poached in Tomato Sauce:

1) In a skillet, saute the onions and garlic in olive oil until softened and add tomatoes. Cook until tomatoes soften and sauce thickens, about 20 minutes.2) Carefully crack the eggs into the tomato sauce and cook until done to your liking. Some people like to break the yolks, but I like to keep them whole. You can also beat the eggs, and make depressions in the sauce and carefully add and let set in the depressions.Number of Servings: 4Recipe submitted by SparkPeople user HOTSOSLIL.

The nutritional information for Israeli Eggs Poached in Tomato Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 181.1

• Total Fat: 12.3 g
• Cholesterol: 212.5 mg
• Sodium: 367.4 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 2.3 g
• Protein: 8.0 g

The dietary needs meet for Israeli Eggs Poached in Tomato Sauce is Vegetarian