1. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
  2. Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
  3. Reduce heat, add the basil and simmer 5 minutes.
  4. Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
  5. Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
  6. Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread (optional)


Yield: 3 servings, Serving Size: 2 eggs plus sauce

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 7
  • Calories: 266 calories
  • Total Fat: 15g
  • Saturated Fat: g
  • Cholesterol: 380mg
  • Sodium: 804mg
  • Carbohydrates: 13g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 19g