Veggie Poached Eggs

I made this, this evening and it was very delicious.  It was also very quick and easy to both make and clean up with the help of my food processor.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 cup fresh asparagus, trimmed and coarsely chopped
• 1 cup carrots, julienned
• 1/4 cup spaghetti sauce (I prefer basil spaghetti sauce)
• 4 eggs
• salt and pepper to taste

Directions

1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water or more spaghetti sauce if necessary. 
2. Spread the vegetables out in the pan.  Make four holes in the vegetable spread.  Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.