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Eggs in Tomato Sauce with Herbed Yogurt

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5 min prep

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2 servings

If you’ve never tried Greek yogurt in savory recipes, then this is a great introduction. Eggs steamed in tomato sauce is a fool-proof classic, and offers up a lot of protein and lycopene to...

Ingredients

1 tablespoon olive oil

1 cup Basic Tomato Sauce, or store-bought

4 large eggs

salt and pepper

Fresh parsley, basil, or cilantro, chopped (optional)

For Herbed Yogurt

1/2 cup plain Greek yogurt

1/4 teaspoon dried dill

1/4 teaspoon dried thyme

1 teaspoon dried parsley

1/8 teaspoon salt

Ground black pepper, to taste

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

302 cals

Fat

21 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

11 g

Sugar

7 g

Fiber

3 g

Protein

20 g

Sodium

760 mg

Directions

Mix all ingredients for Herbed Yogurt in a small bowl. Set aside.
Warm olive oil in a medium saucepan on medium-high heat. Add tomato sauce to pan and warm through (sauce may sputter when it hits the pan).
When sauce is hot, make four wells in the sauce and crack an egg into each. Sprinkle with a pinch of salt and pepper on each egg, cover pan with lid, reduce heat to medium-low, and cook eggs until whites are opaque and yolks are still slightly runny, about 2 minutes.
Serve immediately, garnishing with a spoonful of Herbed Yogurt and chopped herbs, if using.

Chef Tips

If the tomato sauce over reduces, add a few spoons of water to loosen the mixture and prevent it from burning.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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