Eggs in Tomato Sauce with Herbed Yogurt
1 tbsp olive oil
1 cup jarred marinara sauce
4 large eggs
Salt and pepper
Fresh parsley, basil or cilantro, chopped (optional)
For Herbed Yogurt
½ cup plain Greek yogurt
¼ tsp dried dill
¼ tsp dried thyme
1 tsp dried parsley
⅛ tsp salt
Ground black pepper to taste
- 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.
*Adapted from www.cookforyourlife.org