How To Make Eggs in Purgatory
This plate of eggs in purgatory comes with a delicious pomodoro sauce for a more flavorful plate. Serve these up for brunch for a hearty meal.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 6large eggs
- 1bunchasparagus,ends trimmed, chopped in half
- 1½cupsfiletto di pomodoro sauce,homemade or store-bought
- olive oil spray
- 1garlic clove,finely chopped
- 2cupsfat free chicken broth
- ¼cupPecorino Romano,fresh grated
Instructions
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In a large, deep non-stick skillet, heat a pan to medium heat.
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When the pan is hot, spray with oil, then sauté the garlic until light brown.
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Add the pomodoro sauce and broth, then mix well.
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Add the asparagus, then cover.
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When the sauce boils, gently add the eggs and cheese. Reduce to a simmer and cover.
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Simmer for 10 minutes on low.
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Serve warm, and enjoy!
Nutrition
- Calories: 299.54kcal
- Fat: 18.99g
- Saturated Fat: 6.17g
- Trans Fat: 0.04g
- Monounsaturated Fat: 8.73g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 10.03g
- Fiber: 1.61g
- Sugar: 4.41g
- Protein: 21.81g
- Cholesterol: 388.24mg
- Sodium: 530.20mg
- Calcium: 197.82mg
- Potassium: 472.03mg
- Iron: 3.83mg
- Vitamin A: 200.85µg
- Vitamin C: 4.86mg
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