When I was growing up, Ravioli Eggs were a staple. I now call them Rav-i-oh-leeee-oh-lee eggs. Not sure why that nickname has stuck but I like it. I think the words "quick and easy" had a lot to do with their popularity around my house as a child. Not only did they taste pretty freaky awesome, but they where also a comfort food. We used plain tomato sauce (don't ask me why...). Now as an adult, I use marinara or spaghetti sauce depending on what I want. The good thing is they are low fat, low carbohydrate, loaded with flavor, and easy. Did I mention easy?! They sport a whopping 2 ingredient. I now need to go get more eggs. My kids want more of these bad boys and I only made 6. Little Man says these are now and forever his favorite breakfast food. FOREVER. He totally gulped it down. Three gulp to be exact. Grin. I couldn't be more pleased if I tried.
Ravioli Eggs 2 cups spaghetti sauce 6-8 eggs Italian seasoning (optional) 1/4 cup Parmesan cheese (optional) In a heavy 10 inch skillet with a lid, pour tomato sauce.
Turn on heat to medium and slowly crack the eggs into the sauce as you would for poached eggs.
Sprinkle the top with Italian seasoning and Parmesan cheese. Cover and reduce heat to low for 10-12 minutes until cooked through... yolks cooked silly.
Serve warm with crusty Italian bread for breakfast, lunch or dinner.
Turn on heat to medium and slowly crack the eggs into the sauce as you would for poached eggs.
Sprinkle the top with Italian seasoning and Parmesan cheese. Cover and reduce heat to low for 10-12 minutes until cooked through... yolks cooked silly.
Serve warm with crusty Italian bread for breakfast, lunch or dinner.
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