Angela Mia

Yield: 24 portions
Portion Size: 2 eggs with bread

Olive oil 9 tbsp
Garlic cloves, peeled, crushed 12 ea
Angela MiaŽ Fire Roasted Diced Tomatoes27000 380696 cups
Angela MiaŽ Spaghetti Sauce27000 422016 cups
Fresh thyme, chopped 1 tbsp
Mozzarella cheese whips (about 3 cups) 1 lb
Eggs, whole 48 ea
Greek sesame bread, sliced 2 (2-lb) loaves


  1. Heat oil in a large stockpot over medium heat. Add garlic; sauté until translucent, about 5 minutes.
  2. Add Angela MiaŽ Fire Roasted Tomatoes, Angela MiaŽ Spaghetti Sauce and thyme. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.
  3. Hold warm for service.
  4. To make ONE PORTION: Place 1/2 cup tomato sauce in a 6-ounce oven-safe dish; top with 0.66 ounce mozzarella whips. Break two eggs over top.
  5. Bake at 350°F for 12 to 15 minutes or until egg whites are firm and yolks are set.
  6. Serve with two slices of bread.
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