- 4 eggs
- 400g canned whole peeled tomatoes
- ½ onion, finely chopped
- extra virgin olive oil, as needed
- salt and black pepper, to taste
- 1 pinch sugar
- basil or parsley leaves, finely chopped as needed
Heat a wide frying pan, drizzle with oil and gently fry the chopped onion until soft and translucent. Add the canned whole peeled tomatoes, season with a pinch of salt and sugar to balance the acidity of the tomatoes, and some black pepper. simmer gently for 10/15 minutes.
Make 4 wells in the tomato sauce and crack the eggs into them. Cook the eggs between 7 and 12 minutes, depending on how you like the egg yolks cooked, the eggs are done when the whites are cooked. Sprinkle the eggs with chopped basil or parsley.