Eggs Poached in Tomato Sauce

Directions

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

Methods :

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.