When my dad was young (some sixty plus years ago,) and the family was extra-large (it still is), my grandmother had to get creative in what she made for school lunches.
Lunch had to be tasty, and most importantly, whatever she made had to feed them all.
My grandmother often made eggs in pasta sauce sandwiches, a sandwich my dad says he’ll never forget. (I’m sure this dish has an Italian name, but whatever it is escapes me.)
She filled chunks of Italian bread with eggs cooked in leftover sauce, then wrapped them in wax paper. My dad’s brown bag dripped all the way to school—the bag saturated completely with oil and tomatoes. I’m sure he smelled like a walking deli because all the kids wanted his lunch.
Although very sloppy, the sauce is delicious and makes great sandwiches on hard rolls.
Eggs in Pasta Sauce Recipe
- 2 cups leftover Sunday sauce or Marinara sauce
- 4 eggs
- Italian bread or hard rolls
- Bring pasta sauce to a boil in a deep skillet. Beat eggs well, then slowly add to pasta sauce until eggs are cooked and well blended into the sauce. The color of the sauce will change from tomato red to light orange.
- Fill a hard roll with the eggs in sauce and eat it as a sandwich, or cut up chunks of Italian bread and dip in the sauce.
Remove as much meat as possible from the leftover sauce. Small pieces may remain.