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Prep 20min
Total30min
Ingredients7
Servings2
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Ingredients
1
tablespoon olive oil
10
fresh asparagus spears, ends trimmed
1
cup Muir Glen™ organic Cabernet marinara pasta sauce (from 25.5-oz jar)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4
eggs
1
tablespoon chopped fresh parsley, if desired
Salt and pepper to taste
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Steps
1
In 10-inch skillet, heat oil over medium heat. Cook asparagus in oil 5 minutes, stirring occasionally, until crisp-tender and brown around edges. Remove asparagus to plate; cover to keep warm.
2
In same skillet, heat pasta sauce and tomatoes to boiling. Reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally, until mixture is thickened slightly.
3
Carefully break eggs into tomato mixture. Cover; cook 8 to 10 minutes or until whites and yolks are firm.
4
To serve, spoon eggs and tomato mixture into 2 shallow bowls; add asparagus to bowls. Sprinkle with parsley. Season with salt and pepper.
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Heat the oven before you start this dish on the stove, and you can have a warm Pillsbury™ refrigerated crusty French loaf ready to serve with it.
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