-
-
My review
Eggs Poached in Tomato Sauce
Bren
"This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 354 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 354 calories; 17.8 g fat; 32.1 g carbohydrates; 19.9 g protein; 372 mg cholesterol; 3003 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
11/24/2016
A wonderful and flavorful way to have eggs. I make my own tomatoe sauce so i used that, other then that i followed the recipe.We had it over penne pasta, delicious. I have also had it for break...
12/22/2017
Yum!! This is very good. The sauce recipe is a keeper all on its own. I served these over creamy polenta for breakfast and it was a hit. Thank you for the recipe.