Eggs Diablo

It’s been a completely lazy Labor Day weekend around here. No exciting plans, but a relaxing and needed three days. Completing my fitness goals was a complete flop though, despite the extra time off work. I did get some good workouts in, but I’ve realized I gave myself too many goals, which is overwhelming. So this week I’m going to focus on a max of two vs. spreading myself too thin.

I did get a good breakfast in with the extra day to sleep late, or I guess you could say brunch since I enjoyed it in the afternoon with a glass of red wine. Eggs Diablo. This is something I’ve been wanting to try for a while. Simple to put together yet rich-sounding and easily customizable. And a great way to use leftover spaghetti sauce. This is my adapted recipe from Italian: the Essence of Mediterranean Cuisine by Carla Capalbo.

Ingredients
2 cups prepared spaghetti sauce, homemade or jarred, with meat or meatless
1 teaspoon red pepper flakes
6 eggs
1/4 teaspoon dried basil
Salt and pepper
1 tablespoon grated parmesan cheese

Directions
Pre-heat oven to 375 degrees.

Combine spaghetti sauce and red pepper in a shallow, flameproof dish or pot. Break the eggs, one at a time, and slip them into the dish, in one layer, on top of the spaghetti sauce. Season with salt, pepper, and basil. Sprinkle cheese on top of eggs and bake until eggs are just set – about 15 minutes.

Serve immediately with a side of garlic or crusty French bread.

Fitness goals for the week – 9/3/12
Go to 2 yoga classes – 1-60 minute class
Walk/run 7 miles

Last week’s progress – 8/27/12
A complete bust! I’m not even going to bother reporting on the progress. But I did successfully end the week without buying or going out to breakfast or lunch once this week, which was both healthy and money-saving so something to be celebrated in itself.

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