Dale's Eggs in Basic Roman Red Spaghetti Sauce
Yield
2 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
onions
|
|
| ½ | cup |
mushrooms
|
*
|
| 1 | clove |
garlic
diced |
|
| 1 | can |
tomatoes
peeled |
*
|
| 1 | d |
salt and black pepper
|
*
|
| ⅛ | cup |
cream
optional |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
|
|
| 118 | ml |
mushrooms
|
*
|
| 1 | clove |
garlic
diced |
|
| 1 | can |
tomatoes
peeled |
*
|
| 1 | d |
salt and black pepper
|
*
|
| 3E+1 | ml |
cream
optional |
|
| 4 | large |
eggs
|
|
Directions
Sauté onion, mushrooms and garlic in oil.
Add tomatoes, salt and pepper.
Cook on simmer only 20 minutes.
For creamier sauce, add cream. Sauce is complete.
For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach.
Serve in red sauce with french bread.
