Grandma's Venetian Eggs

A main dish with eggs cooked in tomato sauce, paired with the fresh flavors of arugula and spinach tossed in a bright vinaigrette.


  • 1 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • salt and black pepper to taste
  • 4 cups pasta sauce or basic tomato sauce
  • 4 eggs
  • 4 cups fresh arugula
  • 4 cups baby spinach


In a small bowl, whisk the ingredients for the dressing (vinegar, lemon juice, salt and pepper) until well combined.
Ladle the tomato sauce into a large skillet.  Heat over medium.  When the sauce begins to bubble at the edges of the pan, make a well in the sauce with a spoon.  Crack and egg into the well.  Follow with the other three eggs.
Toss the arugula and spinach in a large bowl with the dressing.  Place the greens on plates.  When the eggs are cooked to your preference, use a spatula to place an egg and some sauce over the greens, tossing lightly.


Cooking with My Sisters, Adrian Trigiani and Mary Yolanda Trigiani, 2004