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Best Easy Uova al Pomodoro Recipe

Name: Best Easy Uova al Pomodoro Recipe
Total time: 30 min
Yield: 220 g
Ingredients: large eggs 6 pieces; whole peeled tomatoes 1.5 cups; yellow onion 0.5 cup; fresh basil leaves 0.5 cup; extra virgin olive oil 2 tbsp; garlic 3 cloves; kosher salt 0.75 tsp; cracked black pepper 0.25 tsp; crushed red pepper flakes 0.25 tsp

Eggs poached in a vibrant tomato sauce with garlic and basil is Italian simplicity at its best. A vegetarian high protein mediterranean dish ideal for healthy family breakfasts and 1500 calorie plans.

Cook 30 min Difficulty EASY 210 kcal

#vegetarian #mediterranean #high protein #diabetic friendly

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Ingredients

Main ingredients

large eggs 6 pieces
whole peeled tomatoes 1.5 cups
yellow onion 0.5 cup
fresh basil leaves 0.5 cup
extra virgin olive oil 2 tbsp

Seasonings/Sauce

garlic 3 cloves
kosher salt 0.75 tsp
cracked black pepper 0.25 tsp
crushed red pepper flakes 0.25 tsp

Nutrition summary

Carbohydrates 14 g 27%

Protein 13 g 25%

Fat 11 g 47%

Serving size 220g

Cooking steps

1

Finely dice the onion and thinly slice the garlic cloves.
2

Heat olive oil in a large nonstick skillet over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent.
3

Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
4

Pour in the whole peeled tomatoes with their juices, breaking them up with a spoon. Stir in kosher salt, black pepper, and red pepper flakes. Simmer uncovered over medium-low heat for 12–15 minutes until slightly thickened.
5

Lower the heat to medium-low, make small wells in the sauce, and crack the eggs in. Cover and poach for 6–8 minutes, until the egg whites are set and yolks remain runny.
6

Tear the basil leaves and scatter over the eggs. Serve immediately with toasted crusty bread if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredients are eggs and whole peeled tomatoes, which together form the base flavors of Uova al Pomodoro. The eggs add richness and protein, while the tomatoes provide the signature bright, tangy sauce. Garlic and basil elevate the overall aroma and taste.

Q. What's the crucial cooking point for perfect eggs in Uova al Pomodoro?

The most important cooking point is controlling the heat after adding the eggs. Poach them in gentle simmering sauce (medium-low heat) and cover the pan; this ensures set whites and runny yolks, preventing rubbery texture or undercooking.

Q. How can I keep the eggs tender and prevent overcooking?

Once the eggs are in the sauce, watch closely and remove the pan from the heat as soon as the whites are opaque. Covering the pan helps cook them evenly and gently. Serving immediately is key to preserving the creamy yolks and tender whites.

Q. How many calories and how much protein does each serving have?

Each serving contains about 210 kcal and 13 grams of protein. The protein-to-carb ratio is balanced, with protein accounting for 25% of total calories and carbohydrates 27%, making this a high-protein, healthy breakfast option.

Best Easy Uova al Pomodoro Recipe

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