Pour tomato sauce into skillet, season and heat. Once heated through crack eggs into sauce, spaced around the saute pan so each egg has space to poach. Cover and cook until eggs are cooked through.
- 2 cans tomato sauce (enough to cover the bottom of large saute pan about 3/4 inch)
- 4 eggs
- 2 Tbs Ricotta cheese
- Italian Seasoning
Serve eggs with sauce and a dollop of ricotta. Great with cheese toast!