instructions Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper. Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.
ingredients 1/4 grated Parmigiano Reggiano or Pecorino Shredded basil for garnish
instructions Remove the pan from the heat and sprinkle with cheese and some shredded basil. Allow to cool 3-4 minutes. Garnish with basil and serve.