Ingredients
- 4 fresh eggs
- 500g canned organic finely chopped tomatoes
- 1 white onion
- extra virgin olive oil to taste
- salt to taste
Directions
Step 1
Chop the onion into fine julienne strips and sauté gently in olive oil. Add the tomatoes with a pinch of salt and cook over medium heat for 10 minutes.
Step 2
When the sauce is almost cooked, turn the heat to low and carefully crack the eggs into a bowl one at a time taking care not to break the yolks and add them to the pan with the tomato sauce.
Step 3
Cover with a lid and continue cooking over a low heat for about 1 minute until cooked. Serve with rustic sourdough bread.
