Growing up, my mom would always make this dish for us that she called “eggs with sauce”.
Because, honestly, that’s all it really was - freshly cracked eggs sitting in a delicious & flavourful tomato sauce, usually served with a bit of bread to soak up all the runny yolk and sauce.
As I got older and moved out of my childhood home, “eggs with sauce” became a staple in my diet - it was just so ridiculously easy to make and tasted so amazing! I would introduce my friends to my mom’s “eggs with sauce” creation, thinking it was this incredibly unique and genius idea nobody had ever thought of before.
Until I learned about shakshuka…
Now, I don’t hate shakshuka for completely ruining the fact that I thought “eggs with sauce” was my family’s creation, but I don’t think I’ll ever call it shakshuka. (Apart from titling this recipe, so that it remains accurate to what the recipe actually IS.)
To me, this will always be “eggs with sauce” - my go-to, quick & easy meal to whip up for breakfast, lunch or dinner. It’s high in protein, filled with healthy fats, low-carb and oh-so-tasty. No matter what you call it, this dish will never fail you in a pinch.
Recipe available below!
1/2 carrot, chopped
1/2 onion, diced
1 clove garlic, minced
1/2 cup cherry tomatoes, diced
1.5 cups tomato sauce
1-2 cups spinach
2-3 tbsp grated Parmesan
Salt, pepper & spices
Heat a cast iron skillet or non-stick pan to about medium-high heat
Sauté garlic, onion and carrot until soft (I use a bit of PAM nonstick cooking spray to save on calories)
Pour in tomato sauce and stir continuously until bubbling
Once bubbling, toss in cherry tomatoes and allow sauce to thicken (about 5 minutes)
Once tomatoes have softened and sauce has thickened up, toss in spinach and mix together until spinach wilts
With your wooden spoon, make three “holes” in your sauce and crack an egg into each
Cover skillet with a lid and allow eggs to cook to your desired level of done-ness
Top with parmesan and serve immediately
Serves 1-2, calories per entire dish 488
30 F | 23 C | 28 P
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