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| 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
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 8 cups tomato sauce
- 1/4 cup dry red wine, or more to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1 bay leaf, or more to taste
- 1 pinch red pepper flakes
- 8 eggs
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 1H25M |
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- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- 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.
- 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.
Notes :
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