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Description
This one-skillet dish blends all the best flavors of Italy — namely Parmesan, tomatoes, and garlic — with a protein that is always on hand: eggs! You can serve this over a pile of cooked pasta or even a baked potato, or simply mop up the sauce and runny yolk with a crusty baguette. For heartier appetites, feel free to crack in more eggs. The recipe is a Yummly original created by Jennifer Clair.
Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra-virgin olive oil (plus more for serving)
- 2 garlic cloves (thinly sliced)
- 1/4 tsp. crushed red pepper flakes
- 1 can crushed tomatoes (28 oz. per can)
- 3/4 tsp. salt (divided)
- 4 cups baby arugula
- 4 large eggs (or up to 8 eggs)
- grated Parmesan cheese (for serving)
- fresh basil leaves (torn, for serving)
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Directions
- Preheat oven to 375°F.
- Heat olive oil in a 12-inch ovenproof frying pan over medium heat. Add garlic and pepper flakes and cook, stirring often, for 1 minute. Add tomatoes and 1/2 tsp. salt, and cook until tomatoes start to thicken into a sauce, about 4 minutes.
- Stir in arugula and cook just until wilted, about 1 minute.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium580mg24% |
| Potassium150mg4% |
| Protein9g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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