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Poached Eggs in Tomato Sauce

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PREP TIME
10 min
COOKING TIME
75 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner Italian
Poached Eggs in Tomato Sauce
Ingredients
  • 2 tablespoons olive oil, or to taste
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 cups tomato sauce
  • 1/4 cup dry red wine, or more to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 1 bay leaf, or more to taste
  • 1 pinch red pepper flakes
  • 8 eggs
Instructions
1
Heat a generous amount of olive oil in a substantial skillet over an intermediate heat setting, approximately medium. Cook and stir the onion and garlic in the hot oil until they become tender and soft, taking around 5 minutes to achieve this.
2
Combine the tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic in the skillet. Bring the mixture to a gentle boil, then lower the heat to a low setting and cook until the sauce has reached the desired consistency, approximately 45 minutes.
3
Crack individual eggs into a separate bowl one at a time and carefully pour them into the tomato sauce. Continue to cook until the eggs start to set, taking around 2 to 3 minutes.
4
Spoon a layer of sauce over the eggs to cover them. Place a lid on top of the skillet and continue to cook until the sauce has thickened, taking around 30 minutes.