Eggs Simmered in Tomato Sauce

Holy moly this recipe couldn’t get any easier or tastier! I got home last night and the chicken I purchased only two days before already smelled off. Boo. Into the dumpster it went, unfortunately, and I was stuck with plan b. Luckily, plan b came in the form of some eggs and tomato sauce.

I had originally read a recipe in an issue of Cooking Light calling for eggs poached in a homemade tomato sauce. Sounds delicious, but how can we make it easier for a weeknight dinner? Jarred tomato sauce – which tastes like it’s simmered for hours – to the rescue! Try the original recipe and the easier version. Both are delicious.

1 Tbsp. olive oil

½ c. onion, diced

½ c. red bell pepper, diced

2 cloves garlic, minced

2 Tbsp. red wine

2 c. jarred red pasta sauce

4 large eggs

2 oz. fresh mozzarella, cut into pieces

Fresh basil (optional)

Sliced green onions (optional)

In a large skillet, heat oil over medium heat. Add onions and bell pepper and cook until tender, about 3-5 minutes. Mix in garlic and cook one minute more. Pour in red wine and let reduce for two minutes. Add in the pasta sauce and increase heat to medium high. Once the sauce is bubbling, use a spoon and make four wells in the sauce. Crack one egg into each hole and then cover pan with a tightfitting lid.

Let the eggs cook until the clear egg whites have turned white. Remove lid, sprinkle eggs with mozzarella. Cover again with the lid and turn the heat off. Cook another minute until the cheese is melted.

Plate each egg and top with fresh basil and green onion, if desired. Serve with crusty bread or toast points.