Poached Eggs in Tomato Sauce
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
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1 14-1/2-ounce canstewed tomatoessee savings
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1 8-ounce cantomato saucesee savings
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1 clovegarlic, mincedsee savings
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1bay leafsee savings
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1/8 teaspoonpeppersee savings
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1 cupfrozen peassee savings
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4eggssee savings
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4 ouncesfully cooked smoked sausage links, halved lengthwise and sliced, or fully cooked ham, cut into matchstick-size stripssee savings
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4corn muffins, halved or slicedsee savings
Directions
1.
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.
2.
Stir in peas. Break 1 egg into a small dish and carefully slide into the simmering tomato mixture. Repeat with remaining eggs, allowing each egg an equal amount of space. Arrange sausage slices or ham strips around eggs.
3.
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.
Nutrition information
Calories 374, Total Fat 19 g, Cholesterol 316 mg, Sodium 1176 mg, Carbohydrate 36 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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