Ingredients:
- 1 (28-oz) can peeled tomatoes , juices drained and set aside for another use, tomatoes cut into 1/2-inch strips
- 10 eggs
- 1/4 cup caciotta, freshly grated
Directions:
- In a 12 to 14-inch non-stick saute pan, heat the oil over medium heat until just smoking. Add the onion and cook 7 to 9 minutes, until softened and light brown. Add the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 minutes, until the tomatoes start to break down.
- Carefully crack the eggs into the pan, keeping them whole and separated. Cover with a lid or foil and cook 3 to 4 minutes, until the whites have set but the yolk is still runny. Sprinkle basil and grated cheese over and serve from the pan on the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.95 Kcal (1076 kJ) | ||
| Calories from fat | 200.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 326.66mg | 14% | |
| Potassium | 167.41mg | 4% | |
| Total Carbs | 3.09g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 169.87 Kcal (711 kJ) | ||
| Calories from fat | 132.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 34% | |
|---|---|---|---|
| Cholesterol | 216.42mg | 109% | |
| Sodium | 215.96mg | 14% | |
| Potassium | 110.68mg | 4% | |
| Total Carbs | 2.04g | 1% | |
| Sugars | 0.69g | 4% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 7.75g | 23% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 1.2mg | 10% | |
| Calcium | 36.4mg | 6% | |
* 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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