Tomato Sauce Eggs
This simple egg recipe is delicious and was my dad's idea. I ate it for dinner for a week—it's yummy, delicious, and low in calories.
This simple egg recipe is delicious and was my dad's idea. I ate it for dinner for a week—it's yummy, delicious, and low in calories.
- Carbohydrate 5.26114999769131 g
- Cholesterol 337.434999999201 mg
- Fat 14.1483099996938 g
- Fiber 1.38099999946743 g
- Protein 16.1630199994195 g
- Saturated Fat 5.66484399987751 g
- Serving Size 1 1 Serving (166g)
- Sodium 450.158999950737 mg
- Sugar 3.88014999822388 g
- Trans Fat 3.39523399996538 g
- Calories 215 calories
Step-by-step
- Put the olive oil on the pan and wait for it to get hot
- While u r waiting put the items ull use next to u (tomato sauce..sliced cheese n all of that)
- Crack ur eggs and stir it
- When the pan is hot ..put the pizza sauce then quickly add ur eggs NOTE: THE EGG HAS TO BE SCRAMBLED AT THE END
- Wait 1 min or less then scramble it make sure its golden Unless u like it a lil bit raw
- Make sure that the whole egg is red from the pizza sauce then add olives
- Add a lil salt n pepper for taste and the cheese quickly flip it n wait till the cheese melt also add the mushrooms (optional) if u want And ta-da u r done.. its simple.. healthy.. and tasty! Enjoy
The Searing Mistake
Most cooks drop eggs into a cold pan and let the sauce scorch before the proteins set. Heat the oil in a cast-iron skillet until it shimmers at 375 degrees Fahrenheit before introducing any liquid. Pizza sauce contains concentrated tomato sugars that burn within seconds if the pan lacks adequate thermal momentum. Pour the sauce and eggs in rapidly to prevent localized boiling.
Protecting the Texture
Stirring too early breaks the eggs into dry, chalky shreds rather than soft curds. Wait exactly forty-five seconds after the eggs hit the sauce before breaking the yolks. Overcooking destroys the moisture barrier between the eggs and the mozzarella, turning the cheese into an oily film.
Proper Accompaniments
This dish demands a sturdy vehicle to balance the acidity of the tomato base. Toast thick-cut sourdough bread to a deep golden brown to absorb the excess fat and olive oil. Pair the plate with a sharp arugula salad dressed simply in lemon juice to cut through the heavy sodium content of the processed cheese and olives.
