Eggs tomato pegs
Instructions
Heat the tomato sauce, Add onion, celery, carrot and parsley, add salt and cook over low heat for 20 minutes.
Cook eggs in boiling water for 4-5 minutes.
Spread on bottom of serving dish, sauce over half lay eggs and cover with the remaining sauce.
Ingredients and dosing for 4 persons
- 8 eggs
- 200 g of tomato sauce
- Celery
- 1 onion
- 1 carrot
- Chopped parsley
- Salt