Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce

0
Bren 19

"This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 3003 mg
  • 120%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.

Reviews

0