Saucy Skillet Eggs
15 mL (1 tbsp) margarine or butter Saucy Skillet Eggs
1 small onion, finely chopped
398 mL (14 oz) can of diced tomatoes (with juice), pureed
2 mL (1/2 tsp) granulated sugar
2 mL (1/2 tsp) dried basil
0.5 mL (1/8 tsp) dried thyme
0.5 mL (1/8 tsp) garlic powder
160 mL (5 ½ oz) evaporated milk (not skim)
10 mL (2 tsp) all-purpose flour
8 eggs
10 mL (2 tsp) fresh parsley, chopped (2 mL/1/2 tsp flakes)
To taste pepper

Melt margarine in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened.

Add next 5 ingredients. Stir and simmer uncovered, for about 5 minutes until almost thickened.

Stir evaporated milk into flour in small bowl until smooth. Stir into onion mixture. Heat and stir until simmering and thickened.

Reduce heat to medium-low. Break eggs, 1 at a time, into shallow dish. Slip each egg into tomato mixture in single layer around pan.

Sprinkle with parsley and pepper. Cover and cook for 8 minutes for soft set; 15 to 17 minutes for firm set.
Makes: 4 servings.
Preparation: 15 minutes Cooking: 35 minutes.
Nutrients per serving: Calories: 267 Protein: 17 g Carbohydrate: 13 g Fat: 16.5 g
Credit to: Company's Coming, "The Egg Book." To purchase a copy of this new book, go to The Store.
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