Ingredients
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon chopped garlic
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 cups leftover bloody Mary mix
- Salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh basil leaves
- 4 eggs
- 4 slices crusty bread, toasted
Directions
Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil.
Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread.
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By joeboxers mom
on May 13, 2012
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What a Mom's Day EXTRA SPECIAL brunch entree!!! Or anytime meal. Sandra each bite was bells and whistles for my taste buds...
Sandra did you develop this recipe just for me??? Enjoy. Please re-name the recipe Eggs in Heaven.
Your Food Network show always gifts me with something to make tastier, healthier, easier and within a reasonable budget. Your goals are accomplished. Thank you.
By mdr131_11144988
Lewistown, PA
on June 06, 2010
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First off the bloody mary mix is incredible....and the sauce is very good for a simple, quick sauce. I never would have thought of cooking eggs in tomato sauce...but what a great way to mix protein with a serving of veggies! When I made this I only cooked two eggs. I kept the leftover sauce and made two more eggs in it the next day. Try it...you will like it!
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