This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 354 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat4g | 21% |
Cholesterol372mg | 124% |
Sodium3003mg | 131% |
Total Carbohydrate32g | 12% |
Dietary Fiber8g | 30% |
Total Sugars22g | |
Protein20g | |
Vitamin C38mg | 191% |
Calcium168mg | 13% |
Iron8mg | 46% |
Potassium1885mg | 40% |
*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.
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