Time
30 minutes
Serves
4
Difficulty
Easy
Ingredients
4 eggs
400g canned whole peeled tomatoes
½ onion
extra virgin olive oil, as needed
salt and pepper, to taste
1 pinch of sugar
basil or parsley, to taste
Method
Crush the tomatoes with a fork.
Cut the onion in half, chop finely and soften in extra virgin olive oil over low heat in a wide frying pan. Add the tomatoes and a pinch of salt and pepper and sugar to counter the acidity of the tomatoes.
Simmer gently for 10 to 15 minutes. Make four wells in the tomato sauce and break the eggs into them. Cook for about 7 to 12 minutes, depending on how you like the egg yolks cooked. Make sure that the egg white is cooked and the eggs are ready.
When done, sprinkle with parsley or add a few leaves of basil. Serve it piping hot with fresh bread.
