Poached Eggs in Tomato Sauce
Cook the eggs and heat the sausage in flavorful tomato sauce for quick-to-the-table skillet recipe. For extra zip, substitute Italian, Mexican, or Cajun stewed tomatoes.
Recipe from Better Homes and Gardens
1 14 1/2 ounce can stewed tomatoes
1 8 ounce can tomato sauce
1 clove garlic, minced
1 bay leaf
1/8 teaspoon pepper
1 cup frozen peas
4 ounces fully cooked smoked sausage links, halved lengthwise and sliced, or fully cooked ham, cut into matchstick-size strips
4 corn muffins, halved or sliced
Cut up any large pieces of tomato. In a 10-inch skillet combine stewed tomatoes, tomato sauce, garlic, bay leaf, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Discard bay leaf.
Cover; simmer over low heat about 5 minutes or until eggs reach desired doneness. Serve eggs and sauce over muffin halves or slices. Makes 4 servings.
Per Serving: cal. (kcal) 374, Fat, total (g) 19, chol. (mg) 316, carb. (g) 36, pro. (g) 16, sodium (mg) 1176, Percent Daily Values are based on a 2,000 calorie diet