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KITCHEN / Breakfast


Tomato Broth Eggs
1 tablespoon olive oils garlic, minced
16 oz can crushed tomatoes
1/2 cup water
1 1/2 teaspoons thyme and basil
1/2 teaspoon sugar
1/4 teaspoon salt
4 large eggs

Preparation time:   20 minutes

Heat oil in skillet, add garlic, cook 3 to 4 minutes then discard the garlic.
Add remaining ingredients except eggs.
Slowly bring to a boil then simmer uncovered 7 minutes, stirring occasionally.
Break eggs into a cup and gently slide into the sauce.
Cover and simmer 5 to 6 minutes or until eggs are set.

Number of servings:  2
Calories per serving: Appx. 273
Nutritional Info: 
Total Fat 17.1g 26% ; Saturated Fat 4.1g 20%  ; Polyunsat. Fat 2.2g ; Monounsat. Fat 8.8g
Cholesterol 423mg 141% ; Sodium 918mg 38% ; Potassium 713mg 20% ; Total Carbohydrate 17.1g 5%
Dietary Fiber 3.3g 13% ; Protein 14.6g 29%