Tomato Poached Eggs

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 Tbsp olive oil
  • 1 clove garlics , crushed
  • 3 Cup ripe plum tomatoes , peeled and chopped
  • 1/2 tsp dried basil , or 2 Tbsp fresh, chopped
  • 8 eggs
Heat oil in a heavy non-reactive skillet over medium low heat. Saut'e garlic 3-4 minutes or until golden. Add tomatoes and simmer over low heat about 15 minutes or until very soft. Season with salt and pepper to taste. Stir in basil. Add eggs 1 at a time without stirring. Season eggs with salt and pepper to taste. Poach about 4-5 minutes or to desired doneness.
Calories
280 Cal
Fat
22 g
Carbs
7.3 g
Protein
15 g
Fiber
1.4 g
Sugar
4.9 g
Cholesterol
430 mg
Sodium
350 mg


Nutrients

Fiber     1.4 g
Fat     22 g
Sugar     4.9 g
Carbs     7.3 g
Protein     15 g
Calories     280 Cal

Fats

Fat, Poly     3.4 g
Fat, Mono     11 g
Fat, Sat     5.5 g
Fat, Trans     0.7 g
Fat, Percent     69 %

Vitamins

Vitamin, K     21 mcg     17 %
Vitamin, A     1600 IU     52 %
Vitamin, B12     0.9 mcg     39 %
Niacin     0.8 mg     4.7 %
Riboflavin     0.6 mg     43 %
Vitamin, C     14 mg     16 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.2 mg     15 %
Vitamin, E     2.9 mg     19 %
Panto, Acid     1.3 mg     27 %
Choline     240 mg     43 %
Thiamin     0.1 mg     8.7 %

Minerals

Calcium     100 mcg     10 %
Phosphorus     240 mg     34 %
Magnesium     27 mg     6.5 %
Copper     0.1 mcg     9.5 %
Fluoride     8.3 mcg     210 %
Zinc     1.4 mg     13 %
Cholesterol     430 mg     0.5 %
Sodium     350 mg     23 %
Selenium     28 mcg     50 %
Manganese     0.2 mg     2.4 %
Potassium     430 mg     9.2 %
Iron     1.9 mg     24 %