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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion coarsely minced
- 1 x parsley sprig left whole, plus
- 1 x parsley sprig finely minced
- 6 x mint leaves plus
- 12 x mint leaves for garnish
- 1 x garlic clove crushed
- 1 Tbsp. white wine vinegar
- 1 can San Marzano tomatoes - (16 ounce) and their juice, crushed by hand
- 3 x fresh basil leaves finely minced
- 8 lrg Large eggs
Directions
- In a 10- to 12-inch saute/fry pan, heat the extra virgin olive oil over medium heat. Add in the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, till the onion starts to soften, about 5 min. Add in the vinegar and allow it to evaporate completely.
- Add in the tomatoes and their juices. Bring to a boil over medium-high heat and cook till slightly reduced, about 15 min. Remove the garlic and parsley and throw away.
- Add in the remaining parsley and the basil to the sauce and stir in. Gently break the Large eggs into the sauce, cover and simmer 5 min. Remove the skillet from the heat and let rest for 5 min. Serve warm with grilled bread and garnish with fresh mint leaves
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 148 | 70% |
| Total Fat 16.58g | 21% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 140mg | 6% |
| Potassium 176mg | 5% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.82g | 1% |
| Protein 12.74g | 20% |
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