Recipe Details
Ingredients
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2tablespoonsextra-virgin olive oil
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1clovegarlic, crushed
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3black Italian olives, pitted and chopped, or more to taste
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1teaspooncapers
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1anchovy fillet in oil, drained
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7ouncesItalian tomato sauce (crushed tomatoes)
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½cupwater
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1sprigchopped fresh parsley
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salt to taste
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2largeeggs
Cooking Directions
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Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
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Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories245 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 4g |
19% |
| Cholesterol 188mg |
63% |
| Sodium 470mg |
20% |
| Total Carbohydrate 10g |
3% |
| Dietary Fiber 3g |
10% |
| Total Sugars 1g |
|
| Protein 9g |
18% |
| Vitamin C 28mg |
31% |
| Calcium 96mg |
7% |
| Iron 4mg |
19% |
| Potassium 454mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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