Ingredients1 h 25 m servings 354 cals
- 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.
Per Serving: 354 calories; 17.8 g fat; 32.1 g carbohydrates; 19.9 g protein; 372 mg cholesterol; 3003 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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.