Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Nutritional Information:

- Sesame-Free

- Suitable for those with diabetes

- Nut-Free

- Soy-Free

- Vegetarian

Ingredients:

- 1 (14.5-ounce) can of no-salt-added diced tomatoes with basil, garlic, and oregano (undrained)

- 1 cup of jarred vodka sauce

- 1/4 cup of fresh basil leaves

- 4 tablespoons of grated Parmesan cheese (divided)

- 2 tablespoons of heavy cream (optional)

- 1 1/2 teaspoons of refrigerated garlic paste

- 1/4 teaspoon of crushed red pepper

- 4 large eggs

- Pinch of salt

- 4 ounces of whole-wheat baguette (about 9 inches, cut into 4 pieces and toasted)

Directions:

- In a 12-inch nonstick skillet, mix diced tomatoes, vodka sauce, basil, 2 tablespoons of Parmesan, cream (if using), garlic paste, and crushed red pepper.

- Create 4 indentations in the mixture and crack 1 egg into each indentation.

- Sprinkle the remaining 2 tablespoons of Parmesan on the sauce and sprinkle salt on the eggs.

- Partially cover the skillet and cook over medium heat until the egg whites are set, and the yolks are still runny (10-12 minutes).

- Serve with the toasted baguette.

Nutrition Facts:

- Serving Size: 1 cup of sauce & egg mixture and 1 oz. of baguette

- Calories: 257

- Fat: 11g

- Saturated Fat: 3g

- Cholesterol: 195 mg

- Carbohydrates: 25g

- Total Sugars: 9g

- Added Sugars: 0g

- Protein: 14g

- Fiber: 2g

- Sodium: 629mg

- Potassium: 394mg