Ingredients35 m servings 147 cals
- In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
- Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
Per Serving: 147 calories; 10.6 g fat; 6.2 g carbohydrates; 7.5 g protein; 186 mg cholesterol; 294 mg sodium. Full nutrition
ReviewsRead all reviews 3
I make a chunky veggie spaghetti sauce and had some leftovers on the stove when I found this recipe so I thought I'd give it a try. Very, very good and it's a great way to use leftover veggies. ...
Nice idea, putting the eggs right in the veggies. I didn't like the idea of the spaghetti sauce though, so I made a gravy from a packet of the chicken seasoning that you get in ramen noodles. ...