1 jar (24 oz.) CLASSICO Spicy Red Pepper Pasta Sauce
2 tsp. smoked paprika
1/2 tsp. ground cumin
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Spread each bread slice with 1/4 tsp. vinaigrette; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
Top with cheese and cilantro. Serve with toast slices.
Spooning the hot pasta sauce mixture over the egg whites as they cook helps the egg whites cook faster, resulting in perfectly cooked egg yolks.
How to Add the Eggs
To prevent the egg yolks from breaking, crack the eggs, 1 at a time, into a small bowl before transferring the eggs to the skillet as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.