In a frying pan (large enough to fit the amount of eggs you want to use), place prepared tomato sauce; bring to a simmer. NOTE: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg.
One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Sprinkle with the grated parmesan cheese.
Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula.
Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.
How to serve: These delicious eggs may be served as cooked, or over thickly-cut crusty bread, cooked pasta, cooked polenta, and/or mashed potatoes. Your choice, so be creative!
This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.
Heat the olive oil in a large frying pan over medium-high heat. Add the onions and saute until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
For a smooth sauce, place mixture in your blender or food processor and process until texture that you want.
Makes approximately 3 1/ 2 cups (enough for 4 to 6 servings).
* Either use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti or marinara sauce (your choice). Need enough to cover the bottom of the pan you are using.
Eggs Baked In Tomato Sauce - Eggs in Purgatory Recipe: https://whatscookingamerica.net/Eggs/Eggs-In-Purgatory.htm