This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Ingredients
- olive oil: 2 Tbsp (to taste)
- onion: 0.5 piece (chopped)
- garlic: 2 clove (chopped)
- tomato sauce: 8 cups
- dry red wine: 0.25 cup (to taste)
- parsley: 1 Tbsp (dried)
- basil: 1 Tbsp (dried)
- oregano: 1 Tbsp (dried)
- salt: 0.5 tsp
- black pepper: 0.25 tsp (to taste, freshly ground)
- bay leaf: 1 piece (to taste)
- pinch red pepper flakes: 1 piece
- eggs: 8 piece
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
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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.
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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.
