Eggs In Tomato Sauce (Uova In Brodetto)

Directions

1. In a 10- to 12-inch saute/fry pan, heat the extra virgin olive oil over medium heat. Add in the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, till the onion starts to soften, about 5 min. Add in the vinegar and allow it to evaporate completely.
2. Add in the tomatoes and their juices. Bring to a boil over medium-high heat and cook till slightly reduced, about 15 min. Remove the garlic and parsley and throw away.
3. Add in the remaining parsley and the basil to the sauce and stir in. Gently break the Large eggs into the sauce, cover and simmer 5 min. Remove the skillet from the heat and let rest for 5 min. Serve warm with grilled bread and garnish with fresh mint leaves
4. This recipe yields 4 servings.