Recipe of Tomato And Egg Omelette

Eggs Poached In Tomato Sauce

Preparing an omelette shows the chef many things, including your plating abilities (how you present a dish) and how well you can cook a delicate ingredient (the egg).

Recipe Summary Eggs Poached In Tomato Sauce

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Ingredients | Tomato And Egg Omelette

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

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.

Info | Tomato And Egg Omelette

prep: 10 mins cook: 1 hr 15 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings

TAG : Eggs Poached In Tomato Sauce

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