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  • Writer's pictureAlicia Gromicko

Eggs and Sauce


 Eggs and Sauce
Eggs and Sauce

Here's what you'll need:

1/4 cup lard or coconut oil

1/2 onion chopped

4 cloves garlic chopped

4 teaspoons Italian seasoning or fresh oregano, rosemary, thyme, savory, marjoram and basil finely chopped

1 bay leaf

1 tube tomato paste

4-5 cups of water

3-4 eggs


Here's what to do:

Saute onions in lard or oil until soft in an 8 quart stock pot

Add garlic and cook for 1 minute or until fragrant

Stir in tomato paste and Italian seasoning, salt and pepper

Stir in crushed tomatoes and chopped tomatoes

Stir in 4 cups water

Bring to a boil then turn down and simmer for 3 or until desired consistency.

If you are short on time add less water.


In a small sauce pan heat 1 cup of sauce to a low simmer.

Crack 1 or 2 eggs in the sauce and cover.


Cook to your desired doneness (light, medium or hard cooked)

Serve with salt and pepper to taste and Peccorino Romano Cheese.


Be in health.

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