I have gotten to where I crave this meal. It's one of those meals you can truly "throw together" in a matter of minutes, which is essential when you're having those cravings and waiting is not an option. The key to getting the Eggs in Tomato Sauce made quickly is having this deliciously sweet tomato sauce (recipe here) on hand. I always quadruple the recipe when I make it and store the 4 individual containers in the freezer until needed.
The amount of tomato sauce and eggs used in the assembly of this dish is really up to the cook. Normally, if I'm feeding two people, I will cover an 8-inch skillet with tomato sauce about 3/4-inch deep, sprinkle either fresh parsley or basil over the sauce, and crack 4 organic eggs on top. Cover and cook over medium-low heat until the eggs are done the way you like them. Use a large spoon and transfer the eggs with sauce to shallow bowls. Sprinkle with some more fresh herbs and freshly-grated Parmesan, if you like.
When I am serving 3, I move up to a 10-inch skillet, add a little more tomato sauce, and crack 6 eggs. Simplicity at its best! And, a meal that tastes good any time of the day.
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