If you’ve never tried Greek yogurt in savory recipes, then this is a great introduction. Eggs steamed in tomato sauce is a fool-proof classic, and offers up a lot of protein and lycopene to get your day started.

2 servings

11 ingredients

5 min prep

Ingredients
  • 1 tablespoon olive oil
  • 1 cup Basic Tomato Sauce, or store-bought
  • 4 large eggs
  • salt and pepper
  • Fresh parsley, basil, or cilantro, chopped (optional)

For Herbed Yogurt

  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/8 teaspoon salt
  • Ground black pepper, to taste

Directions
  1. Mix all ingredients for Herbed Yogurt in a small bowl. Set aside.
  2. 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).
  3. 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.
  4. Serve immediately, garnishing with a spoonful of Herbed Yogurt and chopped herbs, if using.

Chef Tips

If the tomato sauce over reduces, add a few spoons of water to loosen the mixture and prevent it from burning.

Nutrition Facts (per serving)

Calories: 302; Fat: 21g; Saturated Fat: 7g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 9g; Carbohydrates: 11g; Sugar: 7g; Fiber: 3g; Protein: 20g; Sodium: 760mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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