1 (8 ounce) container baby carrots
3/4 cup olive oil
1/4 cup shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
8 eggs
Bring a large pot of water to a boil. Add carrots and let boil until soft, about 10 minutes. Check mass, and add pasta sauce. Boil until meat is very tender, about 5 minutes. Remove from heat, cool slightly, and stir in olive oil, mozzarella cheese, basil, parsley, eggs.
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