Eggs in Purgatory
4 cups water
1 teaspoon cider vinegar
4 large eggs
2 (14½-ounce) cans reduced-sodium petite diced tomatoes
¼ teaspoon salt
¼ teaspoon red pepper flakes
1½ tablespoons very thinly sliced fresh basil + 4 small sprigs
4 slices whole grain country-style bread, toasted
2 tablespoons grated Parmesan cheese
1 To poach eggs, combine water and vinegar in 10-inch nonstick skillet and bring to boil over medium-high heat. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip in egg. Repeat with remaining eggs. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate. Keep warm. Pour out water from skillet; wipe skillet dry.
2 Combine tomatoes, salt, and pepper flakes in same skillet; bring to boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until liquid is almost evaporated, about 6 minutes. Remove skillet from heat and stir in sliced basil.
3 Place 1 slice of toast in each of 4 shallow bowls. Spoon about ½ cup of tomato sauce over each slice of toast; place poached egg on top of each slice of toast and sprinkle evenly with Parmesan. Garnish each serving with basil sprig.
PER SERVING (1 dish): 249 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 220 mg Chol, 638 mg Sod, 33 g Carb, 11 g Sugar, 3 g Fib, 12 g Prot, 380 mg Calc.
HEALTHY EXTRA
Round out this meal by starting off with a classic Italian salad of arugula, sliced radicchio, and sliced endive.