Eggs in Roman Red Sauce
A traditional Italian poached egg dish that can be served at any time of the day.
1/2 cup chopped onion
1/2 cup sliced mushrooms
1 clove garlic, peeled, chopped
2 tablespoons olive oil
1 pound whole tomatoes, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 large eggs
- In a deep skillet over medium-low heat sauté onion, mushrooms, and garlic in olive oil. Stir in chopped whole tomatoes, salt, and pepper. Simmer for 20 minutes.
- Just before serving, crack eggs into the sauce and poach until done.
Makes 2 servings.