Healthy Recipes Ingredients Eggs 15-Minute Eggs in Vodka Sauce 4.8 (4) 4 Reviews Drawing inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot meal melds tangy tomato sauce with perfectly poached eggs, ideal for sopping up with crispy toasted bread. We like to add a dash of heavy cream to give the sauce some added richness, but you can leave it out if you prefer. A garnish of chopped fresh basil or parsley, if you have it on hand, would be a welcome addition. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell. EatingWell's Editorial Guidelines Published on March 11, 2024 Tested by Renu Anshie Dhar Tested by Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 5 mins Total Time: 15 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Vegetarian Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle Ingredients 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained 1 cup jarred vodka sauce 1/4 cup loosely packed fresh basil leaves 4 tablespoons grated Parmesan cheese, divided 2 tablespoons heavy cream (optional) 1 1/2 teaspoons refrigerated garlic paste 1/4 teaspoon crushed red pepper 4 large eggs Pinch of salt 4 ounces whole-wheat baguette (about 9 inches), cut crosswise into 4 pieces and toasted Directions Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet. Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle Make 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt. Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette. Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Nutrition Information Serving Size: 1 cup sauce & egg mixture & 1 oz. baguetteCalories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg EatingWell.com, March 2024 Rate It Print