Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce

by Coline Petit 2 years ago
4.8 (4)
1 hour
354 kcal
32.1 g carbs
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Description

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Ingredients
  • 2 tablespoons olive oil, or to taste
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 cups tomato sauce
  • ¼ cup dry red wine, or more to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • 1 bay leaf, or more to taste
  • 1 pinch red pepper flakes
  • 8 eggs
Directions
  1. 1. Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  2. 2. Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  3. 3. Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts
serving: 4 servings
calories: 354 kcal
carbohydrates: 32.1 g
protein: 19.9 g
saturated fat: 4.2 g
cholesterol: 372 mg
sodium: 3002.6 mg
fiber: 8.3 g
sugar: 21.7 g