Saucy Skillet Eggs

Ingredients

1 tbsp (15 mL) margarine or butter
1 small onion, finely chopped
14 oz (398 mL) can of diced tomatoes (with juice), pureed
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL ) dried basil
1/8 tsp (0.5 mL) dried thyme
1/8 tsp (0.5 mL) garlic powder
5 1/2 oz (160 mL) evaporated milk (not skim)
2 tsp (10 mL) all purpose flour
8 eggs
2 tsp (10 mL) fresh parsley, chopped (1/2 tsp / 2 mL flakes)
to taste pepper

Directions

Melt margarine in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened.

Add next 5 ingredients. Stir and simmer uncovered, for about 5 minutes until almost thickened.

Stir evaporated milk into flour in small bowl until smooth. Stir into onion mixture. Heat and stir until simmering and thickened.

Reduce heat to medium low. Break eggs, 1 at a time, into shallow dish. Slip each egg into tomato mixture in single layer around pan.

Sprinkle with parsley and pepper. Cover and cook for 8 minutes for soft set; 15 to 17 minutes for firm set.

Makes: 4 servings

Preparation: 15 minutes

Cooking: 35 minutes

Nutrients per serving:

Calories: 267 Protein: 17 g
Carbohydrate: 13 g
Fat: 16.5 g

Credit to: Company's Coming, "The Egg Book." To purchase a copy of this new book, go to The Store.