Egg Poached in Tomato Sauce


– 1 large onion, thickly sliced
– 3 tablespoons olive oil
– 1 pound fresh or canned tomatoes
– 1 tablespoon dried parsley
– 1 tablespoon dried oregano
– Salt and pepper to taste
– 2 tablespoons Parmesan cheese
– 6 large or extra-large eggs


Heat oil in medium skillet over medium heat. Add onions and sauté until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated, about 15 minutes. Sprinkle with Parmesan cheese. Break eggs in small bowl and add to top of sauce, one at a time. Cover; simmer until set, about 15 minutes.

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