Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices.

Recipe Summary

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

147 calories; protein 7.5g; carbohydrates 6.2g; fat 10.6g; cholesterol 186.3mg; sodium 294mg. Full Nutrition

Reviews (4)

5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Spinach works really nice here; also a sprinkling of fresh parmesan right before serving Read More
Rating: 4 stars
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. I'd still like to try the original recipe with asparagus and carrots. Read More
Rating: 5 stars
Delicious and easy to follow. I added some zucchini. Read More
Rating: 5 stars
I made mine with asparagus, spinach, 10oz can (or less) of Rotel diced tomatoes & green chilies, then sprinkled cooked bacon pieces on top and feta cheese. Simply Devine! Read More