Eggs Poached in Tomato Sauce
Share recipe
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. 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. 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. 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
Categories