• 1 1/2 tsp olive oil
  • 4 cloves garlic, chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • fresh black pepper, to taste
  • 1 tbsp chopped fresh parsley
  • 1/4 cup reduced sodium chicken or vegetable broth
  • 2 cups crushed tomatoes, I used Tutorrosso
  • 4 basil leaves, torn
  • 6 large eggs
  • 4 tbsp shredded Parmigiano Reggiano
  • 2 tbsp grated Pecorino Romano


  • In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
  • Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
  • Reduce heat, add the basil and simmer 5 minutes.
  • Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
  • Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
  • Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread (optional)


Serving: 2eggs plus sauce, Calories: 266kcal, Carbohydrates: 13g, Protein: 19g, Fat: 15g, Cholesterol: 380mg, Sodium: 804mg, Fiber: 3g, Sugar: 6g WW Points Plus: 7

Leave a Comment


No comments yet. Why don’t you start the discussion?

Leave a Reply