Eggs and TOMATO SAUCE???

So, I saw this on a random blog, then I did a little research on recipes. And wow. Sounds kind of lame, but it was kind of fantastic, if a bit strange... I talked to two people at work about it, one had never heard of it, and the other had never tried it because she's not a fan of eggs.

When I decide to make something that sounds rather odd, like this recipe, I have to make sure my husband is out of town or has other dinner plans. After making this little recipe, however, I can't wait to make it for him. I think he'll love it, because it's so high in protein and nutrients! (Whatever anyone says, eggs aren't bad for you as part of a diet that's full of color and variety! The yolks are jam packed full of nutrients, and the whites are protein-packed!)

You'll need a frying/saute pan with a cover and a nice, big spoon.

Ingredients:
- whatever fresh vegetables you've got laying around.
- regular sized jar of sauce
- 4-6 eggs

Take whatever veggies you've got laying around. Tonight, I had two 6-inch zucchini, an onion, and one last spear of broccoli. Chop everything up. I sliced my zucchini in quarters the long way, then sliced it really thin. I also chopped up my broccoli pretty small. Onions were cut into 1/2 inch squares. I then threw everything, plus a little mashed garlic into your pan and soften it all up.

Take a jar of spaghetti sauce and dump it on top of your nicely softened vegetable mish-mash. (From a jar or your own homemade. My people don't make homemade sauce. We buy it in a jar and we like it that way.) This is why you need your pan to have some sides.

Heat everything up together until it's bubbling and almost boiling. One at a time, gently crack an egg into a small dish or bowl (I used a little tupperware container). Gently pour the egg onto the sauce. Do not stir the egg into the sauce. Depending on the size of your pan, you can probably fit 3-4 eggs in the pan at a time. I repeat: DO NOT STIR THE EGGS IN!!!

Let the eggs cook from the bottom and steam from the top. This may take 5-8 minutes. You'll want your eggs to be opaque (raw eggs are generally frowned upon)! They can still be running in the middle.

When the eggs are opaque, gently take them out, along with a bit of the sauce they're floating/cooking in. Serve them with some big, fluffy, whole grain bread slices, or over brown rice.

Sounds like a crazy recipe - but somehow, the egg and the tomato sauce are absolutely amazing together. Give it a shot!

Just to throw in two little details... I generally am not a fan of eggs unless they are either perfectly scrambled or poached (it's a texture thing). I was so in love with the results of this recipe, however, that I ate a huge bite too fast and now have a blister on the roof of my mouth!! It is SO good!!