Using up leftover sauce- Eggs Diablo

If you have been following my blog at all, you know I love a nice runny eggs, especially on top of leftovers. I have made this on the blog a while back. If you ever have any leftover sauce, like marinara, meat sauce, or Ragu, you can make this easy recipe.
I made some sausage and ground beef sauce for lasagna the other day.

Mushroom and Meat Sauce:
This makes 3 batches for our family of 5.
First diced up 1 onion and 1/2 head of garlic. Cook that for a few minutes in a bit of butter and olive oil mix. Then add an entire 16 oz. container of mushrooms to your dutch oven. Cook that down for a bit. Add plenty of salt, pepper, and Italian seasoning (oregano, thyme, basil, marjoram). Then add 1 28 oz. can of tomato sauce, 1 28 oz. can of diced tomatoes, 1 28 oz. can of crushed plum tomatoes, 4 squirts of tomato paste, 1/3 bottle of red wine, and 4 tablespoons of Worcestershire, 2 pats of butter, and about 3 tablespoons sugar. The wine and Worcestershire just give it an extra layer of flavor, especially since you are making mushroom and meat (beef)in it. The butter and the sugar help to add a bit of sweetness to the sauce and mellow the acidity of the tomato a bit. Cook for 2-4 hours. The longer the better. Add in browned ground beef and sausage and cook another 1/2 hour or so.

For your Eggs Diablo:
Put your leftover sauce in a cast iron skillet (add some hot sauce to make it extra spicy) and place a few eggs gently on top. Cook in a 350 oven for 15-20 minutes until your eggs are cooked- whites are cooked, but yolks are still runny. Serve with more hot sauce and some crusty bread for dipping.
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