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    You are in: Home / Recipes / Tomato Broth Eggs Recipe
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    Tomato Broth Eggs

    Tomato Broth Eggs. Photo by Bergy

    1/2 Photos of Tomato Broth Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Tebo's Note:

    A fast simple and easy dish for breakfast, lunch or dinner.

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    Units: US | Metric


    1. 1
      Heat oil in skillet, add garlic, cook 3 to 4 minutes then discard the garlic
    2. 2
      Add remaining ingredients except eggs.
    3. 3
      Slowly bring to a boil then simmer uncovered 7 minutes, stirring occasionally
    4. 4
      Break eggs into a cup and gently slide into the sauce.
    5. 5
      Cover and simmer 5 to 6 minutes or until eggs are set.

    Ratings & Reviews:

    • on August 13, 2002


      Tomato and egg. Rich in vitamins and lip smacking good taste! Wish I'd thought of cooking the eggs in the broth a long while ago - it's absolutely brilliant. I served the eggs on some English muffins and spooned some of the broth over them as well. Then tucked in. Definately on my menu again.

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    • on November 24, 2003


      I loved this recipe. I wanted to have an egg dish that was different and this was definitely different and delicious! It was very easy and quick to make, too I also used ROTEL tomatoes. INSTANT huevos rancherous!( MMMM! Now! I know how to do it!

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    • on September 25, 2005


      Tebo another easy tasty recipe - thanks for posting. I used Italian stewed tomatoes (1/2 tin for 2 eggs) added 1 tsp hot sauce, seved on toast Ecellent brunch = poached eggs with zap!

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    Read All Reviews (4)


    Nutritional Facts for Tomato Broth Eggs

    Serving Size: 1 (399 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 273.9
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 4.0 g
    Cholesterol 423.0 mg
    Sodium 918.6 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 3.2 g
    Sugars 10.1 g
    Protein 14.5 g

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