Grandmom's Venetian Eggs

1 cup balsamic vinegar
2 tbsp fresh lemon juice
to taste
freshly ground black pepper
to taste
4 cups Basic Tomato Sauce
see Basic Tomato Sauce recipe
4 whole eggs
4 cups fresh arugula
4 cups baby spinach
One summer, I decided I wanted a little more cash than what Viola would dole out for us to put in the Sunday-morning collection plate, so that's when I took a job at the Mount Bethel Inn. I'd often get home late, and Grandmom would whip up a delicious quick meal. What I came to call Venetian Eggs was my favorite.
In a small bowl, whisk the vinegar, lemon juice, salt, and pepper for the dressing until well combined.
Ladle the tomato sauce into a large skillet.
Heat over medium and when the sauce begins to bubble at the edges of the pan, make a well in the sauce with a spoon.
Crack an egg into the well. Follow suit with the rest of the eggs.
Toss the arugula and spinach in a large bowl with the dressing. Place the greens on plates.
When the eggs are cooked to your preference (soft, medium, or well done), use a spatula to place an egg and some sauce over the greens, tossing lightly.
source: Adriana and Mary Trigiani's Cooking with My Sisters