Italian Recipe − Eggs Poached in Tomato Sauce

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

Cooking 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

• calories354
• carbohydrateContent32.1 g
• cholesterolContent372 mg
• fatContent17.8 g
• fiberContent8.3 g
• proteinContent19.9 g
• saturatedFatContent4.2 g
• sodiumContent3002.6 mg
• sugarContent21.7 g