Whether your budget is tight or not, you’ll find this a filling, flavorful entree. This ever-so-sensible meal-in-one combines eggs from the meat group, tomatoes and beans from the vegetable group and macaroni from the grain group of the Food Guide Pyramid. Served with milk, it’s all you need to provide a nutritious, well-balanced dinner.
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2 cups (8 oz.) elbow macaroni, cooked and drained |
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1 can (14.5 oz.) tomatoes, undrained |
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1 can (14.5 oz.) cut green beans, undrained |
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1/2 teaspoon salt, optional |
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3/4 teaspoon basil or oregano leaves, crushed, optional |
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1/2 cup chopped onion |
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8 fried eggs |
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Shredded cheese, optional |
In large Dutch oven or kettle, combine macaroni, tomatoes with liquid, beans with liquid and salt and basil, if desired. Set aside.
In 10-inch omelet pan or skillet over medium heat, cook onion in hot oil until lightly browned, about 8 to 10 minutes. Stir into reserved macaroni mixture. Bring to boiling. Reduce heat to simmering. Simmer, stirring occasionally, until heated through, about 5 minutes. Cover and keep warm while frying eggs.
To serve, spoon 3/4 to 1 1/2 cups of the macaroni mixture onto each serving plate. Top with 1 to 2 of the eggs. Sprinkle each serving with cheese, if desired.
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