Eggs Romano

"Eggs Romano is a dish that John’s family has had on Christmas morning for the past several decades. It is delicious. Especially if you like your eggs over easy/poached. YUM!" - Becky Boggio

Eggs Romano

2- 28 ounce cans diced tomatoes
2- 29 ounce cans tomato sauce
3 cloves of garlic, chopped
1 medium onion, chopped
Grated Cheese (any type – pecorino Romano, Romano, parmesan)
Eggs

Place first four ingredients in Dutch oven. Bring to boil, and then reduce heat to high simmer. Poach eggs in tomato mixture.
Serve eggs on plate and include some of sauce mixture on side. Sprinkle with grated cheese.
Delicious with any breakfast accompaniment – bacon, sausage, toast/bread.


Thanks, Becky, for sharing your recipe and Christmas tradition with us!