Ingredients

• 2 tablespoons olive oil , or to taste
• ½ onion , finely chopped
• 2 cloves garlic , finely chopped
• 8 cups tomato sauce
• 0.25 cups dry red wine , or more to taste
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons freshly ground black pepper , or more to taste
• 1 bay leaf , or more to taste
• 1 pinch red pepper flakes
• 8 eggs

Instructions

1. 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.
2. 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.
3. 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 per serving