Ingredients

•          4 eggs

•          14 oz San Marzano dell’ Agro Sarnese – Nocerino DOP tomatoes

•          ½ onion

•          extra virgin olive oil. As needed

•          salt, to taste

•          1 pinch of sugar

•          black pepper, to taste

•          basil or parsley, to taste

Preparation

Cut the onion in half, chop finely and soften in extra virgin olive oil over a low heat in a wide frying pan. Add the San Marzano DOP tomatoes and a pinch of salt and sugar, to counter the acidity of the tomatoes, and a little black pepper. Simmer gently for 10/15 minutes. Make 4 wells in the tomato sauce and break the eggs into them. Cook for between 7 and 12 minutes, depending on how you like the egg yolks cooked but as long as the egg white is cooked, the eggs are ready. When done, sprinkle with parsley or add a few leaves of basil, and serve piping hot with plenty of fresh bread.