Ingredients
2
2 servings
- •2 teaspoons vegetable oil
- •2 cloves garlic, minced
- •1 onion, chopped
- •1 zucchini, chopped
- •1 (10 ounce) can crushed tomatoes
- •4 dashes hot pepper sauce (such as Tabasco®)
- •4 eggs
- •1 pinch salt
Instructions
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
- Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Nutritional Facts
Per 2 servings
- Calories: 249
- Carbohydrate: 16g
- Fat: 15g
- Fiber: 4g
- Protein: 16g
- Sugar: 8g
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