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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil over medium heat until shimmering. Add onion and sweat over low heat until translucent 4-5 minutes. Add garlic and a large pinch of salt, and saute until fragrant, 1 minute. Crumble oregano between your palms and add several grinds of black pepper, then cook 1 minute more. | 2. Pour tomatoes into a large bowl. Squeeze each whole tomato in your fist until it bursts between your fingers in ragged shreds. Add tomatoes to pan; chop any remaining large pieces with the edge of a spatula. Bring to a simmer and cook 10-15 minutes. | 3. Crack the eggs into the sauce, spacing them evenly around the pan. Sprinkle the surface with the cheese. Cover the pan and poach eggs over low heat 10 minutes, until the whites are set and the yolks are creamy. Serve over couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
salt				-	-	-	-
greek oregano	1	tablespoon		-	-	-	-
black pepper			ground	-	-	-	-
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
egg	4 -6			0.0	0.0	0.0	0.0
parmigiano reggiano cheese	1/4	cup	grated shredded shredded	-	-	-	-
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.