pork
ragu
eggs
holiday
budget-friendly

The holidays are upon us and that means house guests, parties, and gifts – which can really put a strain on our wallets! Author of Rustic Joyful Food, Danielle Kartes shares one of her favorite budget-friendly crowd-pleasers below.

Danielle uses leftover ragu from her Linguine With Country Pork Ragu & Garlicky Asparagus for this recipe.

Watch her show you how to shop on a budget here and check out the rest of her budget-friendly menu that’ll help you feed holiday houseguests for a WEEK for only $100:

Sweet 'n' Sour Chicken With Chow Mein Noodles

Leftover Shredded Pork Sheet Pan Nachos

Braised Country-Style Spare Ribs With Caramelized Mushrooms

Broccoli & Sausage Frittata

Spicy Chicken & Nut Lettuce Cups


 

Ingredients

  • 2 tablespoons olive oil
  • Pinch crushed red chili flakes
  • 2 cloves garlic
  • One 15-ounce can crushed tomatoes
  • Salt and pepper
  • 4 cups leftover pork ragu
  • 1 cup basil leaves, torn
  • 12 large eggs
  • Crusty bread, for serving

Yield

Serves: 8 to 10

Preparation

In an extra-large skillet with high sides, heat olive oil over medium-high heat and cook garlic and chili flakes for about 2 minutes. Add crushed tomatoes and season with salt and pepper to taste. Bring to a simmer and cook 2 to 3 minutes, then stir in ragu and bring to a simmer.

Once the sauce is simmering, use a spoon to carve out 12 wells and crack an egg into each well. Lower the heat and tent the pan with a sheet of foil. Cook, simmering, until whites are cooked through and yolks are slightly runny, about 7 minutes. Serve with crusty bread.

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