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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

Nutrition Info

354 calories carbohydrate: 32.1 g cholesterol: 372 mg fat: 17.8 g fiber: 8.3 g protein: 19.9 g saturatedFat: 4.2 g servingSize: - sodium: 3002.6 mg sugar: 21.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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