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Eggs Poached in Tomato Sauce

4

0 min

Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce Photo 1

Time

0 min

Serving

4 persons

Calories

354

Rating

4.00★ (4)

Cuisine

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

Ingredients

  • olive oil: 2 Tbsp (to taste)
  • onion: 0.5 piece (chopped)
  • garlic: 2 clove (chopped)
  • tomato sauce: 8 cups
  • dry red wine: 0.25 cup (to taste)
  • parsley: 1 Tbsp (dried)
  • basil: 1 Tbsp (dried)
  • oregano: 1 Tbsp (dried)
  • salt: 0.5 tsp
  • black pepper: 0.25 tsp (to taste, freshly ground)
  • bay leaf: 1 piece (to taste)
  • pinch red pepper flakes: 1 piece
  • eggs: 8 piece

Metric Conversion

Stages of cooking

Eggs Poached in Tomato Sauce Photo 21
Eggs Poached in Tomato Sauce Photo 32
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  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.
    Eggs Poached in Tomato Sauce Photo 2
  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.
    Eggs Poached in Tomato Sauce Photo 3
  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.
    Eggs Poached in Tomato Sauce Photo 4

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