Directions:
- In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely.
- Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. Remove the garlic and parsley and discard.
- Add the remaining parsley and the basil to the sauce and stir in. Gently break the eggs into the sauce, cover and simmer 5 minutes. Remove the skillet from the heat and let rest for 5 minutes. Serve hot with grilled bread and garnish with fresh mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.66 Kcal (932 kJ) | ||
| Calories from fat | 156.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.41g | 27% | |
|---|---|---|---|
| Cholesterol | 372mg | 124% | |
| Sodium | 144.36mg | 6% | |
| Potassium | 185.18mg | 4% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 13.4g | 27% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 151.38 Kcal (634 kJ) | ||
| Calories from fat | 106.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 27% | |
|---|---|---|---|
| Cholesterol | 252.91mg | 124% | |
| Sodium | 98.15mg | 6% | |
| Potassium | 125.89mg | 4% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.88g | 5% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 9.11g | 27% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 1.4mg | 11% | |
| Calcium | 44.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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