Title: Eggs in Basic Roman Red Spaghetti Sauce
Categories: Italian Egg Sauce
Yield: 2 Servings
| 2 | tb | Olive oil |
| 1/2 | c | Onions |
| 1/2 | c | Mushrooms |
| 1 | | Clove garlic, diced 4 eggs |
| 1 | cn | Peeled tomatoes |
| 1 | ds | Salt and pepper |
| 1/8 | c | Cream (opt.) |
Saute onion, mushrooms and garlic in oil. Add tomatoes, salt and pepper.
Cook on simmer only 20 minutes. For creamier sauce, add cream. Sauce is
complete. For sauce with eggs, crack 2 eggs per person into sauce and let
eggs poach. Serve in red sauce with french bread. Serves 2. Courtesy of
Shareware RECIPE CLIPPER 1.1