Serves: 4
Total Calories: 181

2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups canned peeled tomatoes, chopped
4 fresh basil leaves, torn into pieces, or a pinch of dried oregano
pinch of crushed red pepper (peperoncino)
salt
8 large eggs

1 Pour the oil into a medium skillet. Add the onion and cook over medium heat, stirring, until tender and golden, about 10 minutes. Add the tomatoes, basil, red pepper, and salt to taste. Bring to a simmer and cook 15 minutes or until thickened.

2 Break an egg into a small cup. With a spoon, make an indentation in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs.

3 Cover the skillet and cook until the eggs are set to taste, 2 to 3 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 113

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