Active Time:5 minsTotal Time:15 minsServings:4Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HoggleCook Mode(Keep screen awake)Ingredients1(14.5-ounce) canno-salt-added diced tomatoeswith basil, garlic and oregano, undrained1cupjarredvodka sauce1/4cuploosely packed freshbasil leaves4tablespoonsgrated Parmesan cheese, divided2tablespoonsheavy cream(optional)1 1/2teaspoonsrefrigeratedgarlic paste1/4teaspooncrushed red pepper4largeeggsPinchofsalt4ounceswhole-wheat baguette(about 9 inches), cut crosswise into 4 pieces and toastedDirectionsStir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HoggleMake 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HogglePartially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mgEatingWell.com, March 2024Rate ItPrint
Active Time:5 minsTotal Time:15 minsServings:4
Active Time:5 mins
Active Time:
5 mins
Total Time:15 mins
Total Time:
15 mins
Servings:4
Servings:
4
Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle
Cook Mode(Keep screen awake)Ingredients1(14.5-ounce) canno-salt-added diced tomatoeswith basil, garlic and oregano, undrained1cupjarredvodka sauce1/4cuploosely packed freshbasil leaves4tablespoonsgrated Parmesan cheese, divided2tablespoonsheavy cream(optional)1 1/2teaspoonsrefrigeratedgarlic paste1/4teaspooncrushed red pepper4largeeggsPinchofsalt4ounceswhole-wheat baguette(about 9 inches), cut crosswise into 4 pieces and toasted
Cook Mode(Keep screen awake)
Ingredients
1(14.5-ounce) canno-salt-added diced tomatoeswith basil, garlic and oregano, undrained
1cupjarredvodka sauce
1/4cuploosely packed freshbasil leaves
4tablespoonsgrated Parmesan cheese, divided
2tablespoonsheavy cream(optional)
1 1/2teaspoonsrefrigeratedgarlic paste
1/4teaspooncrushed red pepper
4largeeggs
Pinchofsalt
4ounceswhole-wheat baguette(about 9 inches), cut crosswise into 4 pieces and toasted
DirectionsStir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HoggleMake 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HogglePartially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mgEatingWell.com, March 2024
Directions
Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HoggleMake 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh HogglePartially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg
Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.
Make 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.
Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.
Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle
Nutrition InformationServing Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg
Nutrition Information
Serving Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg
Serving Size: 1 cup sauce & egg mixture & 1 oz. baguette
Calories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg
EatingWell.com, March 2024
Rate ItPrint
