Directions:
- 2 tablespoons extra-virgin olive oil
- In a 10-inch skillet, heat the oil over medium heat. Add the onion, 1 sprig parsley, and the garlic. Cook, stirring, until the onion softens, about 5 minutes. Add the vinegar and let it completely evaporate. Add the tomatoes and their juices. Bring to a boil over medium heat and cook until slightly reduced, about 10 minutes. Remove the garlic and parsley sprig.
- Stir in the chopped parsley and basil. Break the eggs into the sauce, cover, and simmer 5 minutes. Remove from heat, let sit 5 minutes, then serve in individual bowls, allowing 1 egg per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.44 Kcal (303 kJ) | ||
| Calories from fat | 39.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 63.84mg | 3% | |
| Potassium | 103.32mg | 2% | |
| Total Carbs | 2.46g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.81 Kcal (430 kJ) | ||
| Calories from fat | 56.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 7% | |
|---|---|---|---|
| Cholesterol | 232.31mg | 55% | |
| Sodium | 90.6mg | 3% | |
| Potassium | 146.64mg | 2% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 1.25g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 8.51g | 12% | |
| Vitamin C | 3.4mg | 4% | |
| Iron | 1.3mg | 5% | |
| Calcium | 44.1mg | 3% | |
* 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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