Starting your morning off with an egg is always a wise idea, as they can set the tone for the rest of your day. Eggs are high in protein, contain 13 essential vitamins and minerals to support good health, and can support many bodily functions.
One of the functions that eggs can help with are the functions carried out by your liver. You may not realize this, but eggs are actually a superfood for your liver, and we will explain why…
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First off, eggs are rich in choline, which helps your liver metabolize fat. One egg contains 35 percent of the 425 milligrams of choline you need daily (other sources of choline include broccoli, peanut butter, and Brussels sprouts). Increasing your choline levels is crucial to removing harmful cholesterol from the liver and bloodstream. When fat accumulates in the liver, it can contribute to fatty liver disease which, if not treated, can worsen and lead to more complications including fibrosis and cirrhosis of the liver.
As you can see, eggs are your liver’s best friend. If you’re worried about their impact on your overall cholesterol, no need to worry, that myth has been debunked—you can safely enjoy an egg daily.
Baked Eggs in Tomato Sauce Recipe
There are so many different ways to enjoy an egg that you won’t get bored of them for a while. Sure, you can have an egg for breakfast either boiled, scrambled, or in an omelet, but why not try this tasty recipe to enjoy eggs for dinner too.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 28-ounce can of diced tomatoes with their juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- coarse salt and ground pepper
- 8 large eggs
- 1-ounce pecorino Romano cheese, grated
Directions:
Preheat the oven to 400 degrees Fahrenheit. Place a large sauté pan over medium heat and add the olive oil. Sauté the onions until soft, about seven minutes. Add the garlic and cook a minute or two longer. Stir in the diced tomatoes, red pepper flakes, and smoked paprika. Season with salt and pepper.
Cook for about 15 minutes to allow the flavors to meld. Transfer the sauce to a shallow 9×13-inch baking pan. Crack the eggs into the sauce, place them in rows. Bake for 20 to 25 minutes, until the whites of the eggs are set and the yolks still soft. Sprinkle the Romano cheese over the top and serve with the bread.
Related: Cholesterol in eggs and egg whites: Understanding the myth
