Sunny Side Up Spaghetti

Ingredients:

  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 can (28 ounces) diced tomatoes, with juice
  • ½ teaspoon basil, oregano, or Italian seasoning
  • 6 eggs
  • 6 cups spaghetti, cooked without fat or salt

Directions:

  1. Wash hands with warm water and soap.
  2. Spray a large skillet with cooking spray, heat over medium heat. Add onion and garlic and cook five to seven minutes or until tender and brown, stirring occasionally.
  3. Add diced tomatoes, basil and crushed red chili pepper. Cover skillet and reduce to low heat. Simmer 10 minutes, stirring once.
  4. Break one egg into a small cup. With a spoon, make an indentation in the tomato sauce. Holding cup close to sauce, slid egg into the indentation. Repeat with remaining eggs. Increase heat to medium. Cover skillet and cook eggs 5-7 minutes or until eggs are set.
  5. Serve immediately over cooked spaghetti.

Nutrition Facts (Per Serving):

calories, 315; carbohydrate, 51 g; protein, 51 g; total fat, 6 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 186 mg; fiber, 3 g; total sugars, 5 g; sodium, 425 mg; calcium, 107 mg; folate, 34 mg; iron, 3 mg; percent calories from fat, 18%.

Serves 6

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Sunny Side Up Spaghetti

Rate this Recipe
Sunny Side Up Spaghetti
Dinner
0.00 Rating

Ingredients

  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 can (28 ounces) diced tomatoes, with juice
  • ½ teaspoon basil, oregano, or Italian seasoning
  • 6 eggs
  • 6 cups spaghetti, cooked without fat or salt

Directions

  1. Wash hands with warm water and soap.
  2. Spray a large skillet with cooking spray, heat over medium heat. Add onion and garlic and cook five to seven minutes or until tender and brown, stirring occasionally.
  3. Add diced tomatoes, basil and crushed red chili pepper. Cover skillet and reduce to low heat. Simmer 10 minutes, stirring once.
  4. Break one egg into a small cup. With a spoon, make an indentation in the tomato sauce. Holding cup close to sauce, slid egg into the indentation. Repeat with remaining eggs. Increase heat to medium. Cover skillet and cook eggs 5-7 minutes or until eggs are set.
  5. Serve immediately over cooked spaghetti.

Nutrition Facts (Per Serving)

calories, 315; carbohydrate, 51 g; protein, 51 g; total fat, 6 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 186 mg; fiber, 3 g; total sugars, 5 g; sodium, 425 mg; calcium, 107 mg; folate, 34 mg; iron, 3 mg; percent calories from fat, 18%.

Serves 6

Sign up for the ADHS weekly email for more recipes.