1 clove crushed garlic
2 tablespoons olive oil
2 cups canned tomato pure
4 fresh basil leaves, torn into pieces or
1 pinch dried oregano
salt and pepper
8 large eggs
1 tablespoon Parmesan cheese or Romano cheese
Add the tomato, basil, and salt and pepper to taste.
Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.
Break an egg into a small cup.
With a spoon, make a well in the tomato sauce.
Slide the egg into the sauce.
Continue with the remaining eggs.
Sprinkle with the cheese.
Cover and cook for 3 minutes (mine took longer), or until the eggs are done to your taste.
Serve hot. I halved this recipe
I halved this recipe