Title: Eggs in Tomato Broth
Categories: Cheese Main
Yield: 2 Servings
| 1 | tb | OLIVE OIL |
| 1 | | CLOVE OF GARLIC |
| 16 | oz | CRUSHED TOMATOES |
| 1/2 | c | WATER |
| 1 1/2 | ts | CHOPPED THYME |
| 1 1/2 | ts | BASIL |
| 1/4 | ts | SALT |
| 1/4 | ts | SUGAR |
| 4 | | LARGE EGGS |
HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD GARLIC AND STIR 3 TO 4
MINUTES, UNTIL GARLIC IS TENDER AND GOLDEN. DISCARD GARLIC. STIR IN
REMAINING INGREDIENTS EXCEPT FOR EGGS. BRING GENTLY TO A BOIL. REDUCE HEAT
AND SIMMER UNCOVERED FOR 7 MINUTES. STIR OCCASIONALLY. BREAK EGGS ONE AT A
TIME INTO A CUP AND GENTLY SLIDE THEM INTO THE SAUCE. COVER AND SIMMER FOR
5 TO 6 MINUTES OR UNTIL EGGS ARE SET. SERVE IMMEDIATELY. MAKES 2 SERVINGS.
PER SERVING; 260 CALORIES, 15 g PRO, 13 g CARBO, 17 g FAT, 425 mg CHOL,
766 mg SODIUM