- 1 clove crushed garlic
- 2 tablespoons olive oil
- 2 cups canned tomato puree
- 4 fresh basil leaves , torn into pieces
- 1 pinch dried oregano
- salt and pepper
- 8 large eggs
- 1 tablespoon Parmesan cheese or 1 tablespoon Romano cheese
In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
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, or until the eggs are done to your taste. Serve hot.