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Leftover spaghetti sauce? Eat it for breakfast!

Ever since I was little, I LOVED spaghetti sauce. My mom would add molasses to the sauce to get my sister and I to eat it and ever since then, I have been hooked on that spaghetti sauce.

Over the past year, I have been trying to incorporate vegetables into my breakfast. I walked into the kitchen that morning and remembered how good my spaghetti sauce was the night before so I thought, “I would really like some of that spaghetti sauce for breakfast.” But how to make it breakfast-y? Add eggs! The way the tang of the cooked tomatoes went with the creamy yolk was awesome. I suppose this is a take on the popular shakshuka¬†which is basically eggs cooked in tomato sauce.

I wouldn’t even mind a side of wilted fresh spinach with the dish to add even more vegetables. A piece of toast would also be a good addition, I just try to limit my carb intake. This dish as pictured is low carb, paleo, and delicious!¬†

My lovely china is by Juliska and in their Country Estate pattern in Delft Blue.