Poached Eggs with Tomato Sauce and Asparagus

  • Prep 20 min
  • Total 30 min
  • Ingredients 7
  • Servings 2

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 servings
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
375mg
124%
Sodium
860mg
36%
Potassium
290mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
5g
21%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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