A quick and easy dish packed with protein and flavor that can be served for breakfast lunch and dinner and tailored to your favorite pizza toppings.
Ingredients
4 eggs
12 ounce of crushed tomato, sugar-free marinara, or 4 table spoons of tomato paste with ¾ cup of bone broth (add more for a thinner sauce)
½ onion chopped
2 garlic cloves
fresh or dried basil and/or oregano
olive oil or your favorite cooking fat
Parmesan and/or mozzarella to top
Instructions
Saute the chopped onion and garlic in olive oil. Add as much onion and garlic as you like. I find it hard to over do it, but I love garlic and onions.
Add the sugar-free marinara sauce, crushed tomatoes or tomato paste with bone broth and saute for 5 minutes while mixing with your spatula.
Add a can of tuna packed in olive oil. Add salt and fresh or dried herbs and mix with a spatula.
Crack 4 eggs into the pan and turn to medium low heat to let the eggs simmer uncovered for a few minutes. Simmer longer if you want to have a thicker sauce as the broth and liquid will evaporate and thicken your sauce.
Sprinkle your favorite cheese on top and let the eggs cook for 15 minutes on low heat. You can do this on the stove top, like I did, or if you have an oven safe skillet you can cook it in a preheated oven at 400 degrees for 15 minutes.
If you like your eggs runny, cook them for 10 minutes.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/06/26/pizza-egg-bake/