Poached Eggs With Tomato Sauce And Asparagus Recipe

Ingredients

1

tablespoon olive oil

10

fresh asparagus spears, ends trimmed

1

cup Muir Glen™ organic Cabernet marinara pasta sauce (from 25.5-oz jar)

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

4

eggs

1

tablespoon chopped fresh parsley, if desired

Salt and pepper to taste

Preparation

In 10-inch skillet, heat oil over medium heat. Cook asparagus in oil 5 minutes, stirring occasionally, until crisp-tender and brown around edges. Remove asparagus to plate; cover to keep warm.

In same skillet, heat pasta sauce and tomatoes to boiling. Reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally, until mixture is thickened slightly.

Carefully break eggs into tomato mixture. Cover; cook 8 to 10 minutes or until whites and yolks are firm.

To serve, spoon eggs and tomato mixture into 2 shallow bowls; add asparagus to bowls. Sprinkle with parsley. Season with salt and pepper.