Italian Eggs in Tomato
A cozy one-skillet breakfast or dinner from your Week 3 FareRx bag - about 13g carb and 18g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Eggs poached in tomato are naturally low in carb and high in protein - a steady, blood-sugar-friendly start to the day. Skip bread on the side if you're watching carbs, or keep it to one small slice.
Ingredients
- •2 eggs
- •1 cup grape tomatoes, halved
- •2 cloves garlic, sliced
- •1/4 yellow onion, diced
- •1 oz provolone, shaved
- •pinch of Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the onion and garlic in olive oil until soft.
- 02
Add the tomatoes and Italian ; cook until they burst and thicken into a quick sauce.
- 03
Make two wells, crack in the eggs, cover, and cook until the whites set.
- 04
Top with shaved provolone and let it melt.
Dietitian’s notes
- →Let the tomatoes cook down until jammy before adding the eggs - it builds flavor without extra salt.
- →A little shaved provolone melts in for richness, so you don't need much.
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