Instructions: In a 10-inch skillet, heat the oil over medium heat. Add the onion, 1 sprig parsley, and the garlic. Cook, stirring, until the onion softens, about 5 minutes. Add the vinegar and let it completely evaporate.

Add the tomatoes and their juices. Bring to a boil over medium heat and cook until slightly reduced, about 10 minutes. Remove the garlic and parsley.

Add the chopped herbs to the sauce and stir in. Break the eggs into the sauce, cover, and simmer 5 minutes. Remove from heat, let sit 5 minutes, then serve, 1 egg per person.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.