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Serves : 6

How to Make It

Step 1    

In a 10-inch skillet, heat the oil over medium heat. Add the onion, 1 sprig of parsley and the garlic and cook, stirring, until the onion softens, about 5 minutes. Add the vinegar and let it evaporate completely. Add the tomatoes and their juices and bring to a boil over medium heat. Cook until slightly reduced, about 10 minutes. Remove the garlic and parsley sprig.

Step 2    

Add the chopped parsley and basil to the sauce. Break the eggs into the sauce, cover, and simmer for 5 minutes. Remove from the heat, let sit for 5 minutes, then serve.

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