Rating: 4.5 stars
53 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

Recipe Summary

cook:
30 mins
total:
35 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.

  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.

  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Facts

291 calories; protein 13.8g; carbohydrates 21.7g; fat 18.4g; cholesterol 279mg; sodium 1034.9mg. Full Nutrition
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