Title: Eggs in basic roman red spaghetti sauce
 Categories: Italy, Eggs, Sauces
      Yield: 2 Servings
 
      2 tb Olive oil
    1/2 c  Onions
    1/2 c  Mushrooms
      1 ea Clove garlic, diced
           - 4 eggs
      1 cn Peeled tomatoes
      1 ds Salt and pepper
    1/8 c  Cream (opt.)
 
  Saute onion, mushrooms and garlic in oil.  Add tomatoes, salt and
  pepper. Cook on simmer only 20 minutes. For creamier sauce, add
  cream. Sauce is complete. For sauce with eggs, crack 2 eggs per
  person into sauce and let eggs poach.  Serve in red sauce with french
  bread. Serves 2. Courtesy of Shareware RECIPE CLIPPER 1.1