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Our tomato sauce is just as good for breakfast as it is for dinner. This healthy breakfast recipe is a play on a traditional savory Shakshuka. Poached eggs in simmering tomato sauce is a great way to enjoy a cozy Sunday morning.
In a 10 inch skillet, heat oil over medium heat. Cook asparagus in oil for 5 minutes, stirring occasionally to avoid burning or sticking to the pan. You will want the asparagus to be tender but still crisp and slightly charred. Remove the asparagus from the pan and set aside.
Using the same skillet, over medium-low heat, warm one jar of Classic Red tomato sauce. Next, carefully break the eggs, one at a time, over the sauce. Cover the skillet and let cook for 8 minutes for a soft yolk or 10 minutes for a firmer yolk.
Using a large shallow spoon, scoop up an egg and plenty of sauce and slide into a shallow bowl. Add the asparagus. Sprinkle with chopped herbs and season with salt and pepper. Use the bread to scoop it all up.
Enjoy!
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
Recreate the legendary Jule’s Italian Restaurant lasagna at home! Get the official, secret recipe for the towering, decadent layers and slow-simmered sauce that defined a culinary era for 40 years. Perfect your Italian-American cooking with this authentic piece of history.
