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Italian Poached Eggs
Course:
Breakfast, Main Dish
Cuisine:
Italian
Servings:
4
servings
Calories:
114
kcal
Author:
Steph Wagner
Ingredients
16
oz
Marinara Sauce
lowest sugar available
3-4
pieces
jarred roasted red pepper, sliced
4
eggs
pinch
each
salt and pepper
4
leaves
fresh basil, torn into small pieces
Instructions
Heat a large, rimmed skillet to medium high heat.
Add marinara sauce and sliced red peppers.
Use the back of a spoon to make a "well" and crack one egg into the well. Repeat this with the three other eggs.
Sprinkle with salt and pepper.
Let cook for about 12 minutes or until eggs look firm when you shake the pan a bit. (I put a lid over the top for the last 2 minutes).
Remove from heat, sprinkle with torn basil and scoop onto plate or bowl.
Notes
If the marinara sauce is not eaten the carbohydrate content is likely less than the calculated amount.
Nutrition
Serving:
1
egg
|
Calories:
114
kcal
|
Carbohydrates:
4
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
667
mg
|
Potassium:
439
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
759
IU
|
Vitamin C:
8
mg
|
Calcium:
41
mg
|
Iron:
2
mg