Eggs Poached in Tomato Sauce recipe

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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

Nutrition Info

354 calories
carbohydrate: 32.1 g
cholesterol: 372 mg
fat: 17.8 g
fiber: 8.3 g
protein: 19.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 3002.6 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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