Ingredients

• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 1 teaspoon chopped garlic
• 1 (15-ounce) can crushed tomatoes
• 1 1/2 cups leftover bloody Mary mix
• Salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh basil leaves
• 4 eggs
• 4 slices crusty bread, toasted

Browse by ingredient

Instructions

1. Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil.
2. Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread.