{"id":4145,"date":"2009-04-26T17:49:28","date_gmt":"2009-04-26T21:49:28","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4145"},"modified":"2009-04-26T17:51:43","modified_gmt":"2009-04-26T21:51:43","slug":"eggs-in-tomato-sauce%e5%8d%b5%e3%81%ae%e3%83%88%e3%83%9e%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e7%85%ae%e8%be%bc%e3%81%bf%e3%81%a7%e3%80%81%e3%83%96%e3%83%a9%e3%83%b3%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4145&lang=en","title":{"rendered":"Eggs in Tomato Sauce
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\"img_4497\"<\/a> \"img_4503\"<\/a><\/p>\n

Eggs in Tomato Sauce<\/strong>
\nBrunch April 26, 2009<\/em><\/p>\n

Cook an egg in tomato sauce in a sauce pan. Add mozzarella cheese right before the egg is cooked the way you like it. Pour the whole thing on sauteed sliced onion and chicken sausage. Sprinkle lots of chopped parsley. Serve with a toast.<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Eggs in Tomato Sauce Brunch April 26, 2009 Cook an egg in tomato sauce in a sauce pan. Add mozzarella cheese right before the egg is cooked the way you like it. Pour the whole thing on sauteed sliced onion and chicken sausage. Sprinkle lots of chopped parsley. Serve with a toast. Please help us […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,5,3],"tags":[],"class_list":["post-4145","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4145"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4145\/revisions"}],"predecessor-version":[{"id":4213,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4145\/revisions\/4213"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}