Eggs in Tomato Sauce Recipe with Herbed Yogurt

• 1 tbsp olive oil
• 1 cup jarred marinara sauce
• 4 large eggs
• Salt and pepper
• Fresh parsley, basil or cilantro, chopped (optional)

For Herbed Yogurt:

• ½ cup plain Greek yogurt
• ¼ tsp dried dill
• ¼ tsp dried thyme
• 1 tsp dried parsley
• ⅛ tsp salt
• Ground black pepper to taste
  
   

1. Mix all ingredients for herbed yogurt in a small bowl. Set aside.
2. Warm olive oil in a medium saucepan on medium-high heat. Add tomato sauce to pan and warm through (sauce may sputter when it hits the pan).
3. When sauce is hot, make four wells in the sauce and crack an egg into each. Sprinkle with a pinch of salt and pepper on each egg, cover pan with lid, reduce heat to medium-low, and cook eggs until whites are opaque and yolks are still slightly runny, about 2 minutes.
4. Serve immediately, garnishing with a spoonful of herbed yogurt and chopped herbs, if using.