This is from our Starving Artists in the Kitchen blog, which has sort of wavered between Paleo and "healthy" and back again. So I tweaked the recipe to delete mention of bread crumbs!
Just fixed this again this morning and it was fantastic...
ITALIAN EGG BRUNCH
1 cup of the Italian sauce of your choice--home made and organic is marvelous, of course! Victoria and Bertolli both make organic versions, and they're good.
2-4 eggs (we get the most wonderful orange-yolked, farm-raised, organic eggs through my best friend's food coop, or from the organic section of our grocer's. They stand up and salute in the pan!)
1 T. extra virgin olive oil OR butter
1-2 T. grated cheese (if we buy the commercial stuff, we like the Parmesan, Romano, Asiago mix)
or (and?) 1 slice of Provolone cheese, diced
1/2 sweet Vidalia onion, if possible (any sweet yellow onion will do, of course), sliced and sautee'd till golden.
If you have mushrooms, squash, green pepper, whatever, dice them up and saute them too...
I went for butter to grease the pan--luscious...
Put the tomato sauce into the same skillet and bring it to a simmer, then drop in the eggs. Sprinkle with cheese and herbs, if you like (we got some fantastic Tuscan Herb mix from Penzey's Spices. Oh, yum...)
Cover the pan, turn the heat to low, and let the eggs poach till the whites are, well, white instead of transparent. Check it occasionally, I like this with the yolks still soft...if you want, spoon some of the hot tomato sauce up over the eggs to speed their cooking.
This is SERIOUSLY good, and just filling enough...great brunch for a chilling winter morning!