Bake for Family Fun Month Decorating Eggs Easter/Passover/Spring & Egg Salad Week Egg Production Fascinating Egg Facts High School Fly Eggs to the Moon! Recipes Home		Kids & Family Poached Eggs in Tomato Sauce (Uova al Occhio in Salsa) for 6 kids view/print as PDF document The many Italian dishes which include tomatoes come from the southern parts of the 'boot' - Italy's nickname based on its shape. You can pick mild or zesty tomato sauce to make this quick-and-easy recipe. Because the eggs cook in the tomato sauce instead of water, they'll pick up a red color. The bread soaks up the sauce, gets soggy and makes a thick soup. Foods you need: 1 jar (26 oz.) prepared chunky-style tomato sauce 6 eggs 6 slices (3/4- to 1-inch thick) Italian bread, toasted or grilled 1/3 cup grated or shredded Parmesan cheese, divided Kitchen items you need: 10-inch nonstick skillet with lid Long-handled wooden spoon Medium-sized mixing bowl Kitchen timer 6 deep soup bowls 1/2-cup ladle 1-tablespoon measuring spoon 1. Put the sauce into the skillet. Put the skillet on a burner. Cook the sauce over medium heat until it comes to a rolling boil (big bubbles bursting at the surface of the sauce). Stir the sauce with the spoon all the while it is cooking. Reduce the heat so the sauce is gently simmering (little bubbles breaking under the surface of the sauce). 2. One at a time, break the eggs into the bowl. Hold the bowl close to the surface of the sauce and let the eggs slip gently, one by one, into the sauce. Cover the skillet with the lid. Set the timer for 5 minutes. 3. Cook until the egg whites are set all over and the yolks start to thicken and cloud over. They don't have to be hard. When the 5 minutes are over, take off the lid and look at the eggs. If the eggs are still runny, put the lid back on the skillet. Set the timer for 2 minutes. When the 2 minutes are over, take off the lid and look at the eggs again. 4. When the eggs are done, remove the skillet from the burner. Put 1 bread slice in each of the soup bowls. With the ladle, spoon 1 egg and about 1/2 cup of the sauce onto each bread slice. Sprinkle each egg with about 1 tablespoon of the cheese. Main Dishes Chinese Omelets Cuban Baked Eggs with Ham Egg Salad Pockets Eggs in a Potato Nest Green Eggs & Ham Hard Cooked Eggs Poached Eggs in Tomato Sauce Scrambled Eggs Scrambled Egg & Chicken Wrap Snacks Bunny-Faced Stuffed Eggs Fried Egg Toast/Baked Egg Toast Polka-Dot Egg and Macaroni Salad Rolled-Up Greens, Eggs & Ham Desserts Graham Cracker Pudding Honeyed Apple Bread Pudding Peachy Dutch Pancake