Add large can, 28 oz. of tomato puree to a large sauce pan. Add in two tablespoons of Villa Cappelli Spaghettata. Let the sauce come to a boil and cook down a bit to thicken up, probably no more than 6-8 minutes. Then slowly add your eggs one at a time to the sauce. The eggs should sink into the sauce a bit so they actually poach in the tomato sauce.
When all the egg whites are white and cooked through you are done. Use a spoon to gently lift the eggs and as much sauce as you can from the pan onto your plate. Spoon out a little extra sauce as well for each plate.
Make sure you have a good spoon or piece of bread to get every last drop of sauce!
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