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Eggs Poached in Tomato Sauce Eggs Poached in Tomato Sauce

5 tablespoons extra virgin olive oil
2 1/2 cups of your favorite pasta or tomato sauce (a
good jarred variety is fine)
8 eggs
Salt and ground pepper to season
6 small scamorza balls, sliced (or a good mozzarella
or other cheese that melts well if you can't find scamorza)
6 basil leaves

Heat olive oil in a large skillet that has a lid, and add tomato
sauce. Bring to a boil. Add eggs evenly around the pan,
allowing them to cook right in the sauce. Add salt and pepper
to taste and scatter the sliced cheese around and on top of
the eggs. Simmer on low to medium heat, covered, 8 to 10
minutes. Remove lid and add torn basil leaves right before
serving. 4 per person.