Directions:
- In a non-reactive saucepan, lightly saute the onions in olive oil. Add the tomatoes, red pepper flakes, and season with salt and pepper. Simmer for 20 minutes, stirring occasionally.
- Break the eggs into the sauce. Cover with a lid for about 1 minute. Eggs should be nicely done.
- To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.8 Kcal (1532 kJ) | ||
| Calories from fat | 209.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.31g | 36% | |
|---|---|---|---|
| Cholesterol | 337.35mg | 112% | |
| Sodium | 680.62mg | 28% | |
| Potassium | 1014.9mg | 22% | |
| Total Carbs | 24.4g | 8% | |
| Sugars | 12.97g | 52% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 19.54g | 39% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 4.6mg | 26% | |
| Calcium | 236.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 84.34 Kcal (353 kJ) | ||
| Calories from fat | 48.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 36% | |
|---|---|---|---|
| Cholesterol | 77.78mg | 112% | |
| Sodium | 156.93mg | 28% | |
| Potassium | 234.01mg | 22% | |
| Total Carbs | 5.63g | 8% | |
| Sugars | 2.99g | 52% | |
| Dietary Fiber | 1.5g | 26% | |
| Protein | 4.51g | 39% | |
| Vitamin C | 6.8mg | 49% | |
| Iron | 1.1mg | 26% | |
| Calcium | 54.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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