MEDITERRANEAN SHIRRED EGGS
Yield Portion Size
| 9 tbsp |
Olive oil
|
| 12 ea |
Garlic cloves, peeled, crushed
|
| 6 cups | |
| 6 cups | |
| 1 tbsp |
Fresh thyme, chopped
|
| 1 lb |
Mozzarella cheese whips (about 3 cups)
|
| 48 ea |
Eggs, whole
|
| 2 (2-lb) loaves |
Greek sesame bread, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 274 mg | 27% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 383 mg | 128% |
| Total Fat | 22 g | 33% |
| Iron | 4 mg | 24% |
| Potassium | 216 mg | 0% |
| Calories | 506 kcal | 25% |
| Sodium | 1046 mg | 44% |
| Protein | 26 g | 52% |
| Polyunsaturated Fat | 3 g | 15% |
| Saturated Fat | 7 g | 33% |
| Sugars | 7 g | 1% |
| Dietary Fiber | 5 g | 18% |
| Vitamin C | 5 mg | 9% |
| Vitamin A | 860 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat oil in a large stockpot over medium heat. Add garlic; sauté until translucent, about 5 minutes.
-
Step 2
Add Angela Mia® Fire Roasted Tomatoes, Angela Mia® Spaghetti Sauce and thyme. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.
-
Step 3
Hold warm for service.
-
Step 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.
-
Step 5
Bake at 350°F for 12 to 15 minutes or until egg whites are firm and yolks are set.
-
Step 6
Serve with two slices of bread.
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