Eggs Poached in Tomato Sauce

Poach your eggs in a tomato sauce seasoned with herbs and a bit of wine for a tasty meal that can be eaten over pasta or with bread.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 354 Calories

Ingredients

• ½ teaspoon salt
• 8 eggs
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 pinch red pepper flakes
• 2 cloves garlic, finely chopped
• ½ onion, finely chopped
• ¼ teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons olive oil, or to taste
• 1 bay leaf, or more to taste
• 8 cups tomato sauce
• ¼ cup dry red wine, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.