Serves 4

Prep time 5 minutes

Cook time 15 minutes

Ingredients

2 Tbsp. olive oil

1 Tbsp. thinly sliced garlic, about 3 cloves

1/4 tsp. dried red pepper flakes

2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (29 oz.) Contadina® Tomato Puree

1 Tbsp. chopped fresh basil or 1/4 tsp. dried basil

3/4 tsp. fresh oregano leaves or 1/4 tsp. dried oregano

8 eggs

2 to 3 Tbsp. grated Parmesan cheese, to taste

Fresh oregano, optional

Directions

  1. Heat oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.

  2. Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.

  3. Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.

Try These Other Delicious Recipes

View All Recipes

Fettuccine with Roasted Red Pepper Tomato Sauce

Cook Time: 25 mintues

View Recipe

Garden Vegetable Pasta Bake

Cook Time: 30 minutes

View Recipe

One-Pot Tomato-Basil Pasta

Cook Time: 30 minutes

View Recipe

Oven-Baked Meatballs

Cook Time: 20 minutes

View Recipe

Pasta with No-Cook Caprese Sauce

Cook Time: 15 minutes

View Recipe

Quick Chicken Mozzarella

Cook Time: 30 minutes

View Recipe

Skillet Beef Lasagna

Cook Time: 40 minutes

View Recipe