Eggs Poached in Tomato Sauce

Name: Eggs Poached in Tomato Sauce
Total time: 85
Yield: 4
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

Recipe by Bren from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil, or to taste
•

½ onion, finely chopped
•

2 cloves garlic, finely chopped
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8 cups tomato sauce
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¼ cup dry red wine, or more to taste
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1 tablespoon dried parsley
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1 tablespoon dried basil

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1 tablespoon dried oregano
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper, or more to taste
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1 bay leaf, or more to taste
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1 pinch red pepper flakes
•

8 eggs

Instructions

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.