Serves: 2
Total Calories: 266

1 small onion, very finely chopped
1 tablespoon fresh flat-leaf parsley, very finely chopped
2 tablespoons olive oil
1 1/2 cups peeled, seeded, and chopped fresh tomatoes or drained and chopped canned tomatoes
1 to 2 tablespoon white wine vinegar
salt and freshly ground black pepper
4 large eggs

1 In a 9-inch nonstick skillet, combine the onion, parsley, and oil and cook over medium heat, stirring occasionally, until the onion is tender and golden, about 10 minutes.

2 Stir in the tomatoes, vinegar, salt, and pepper to taste. Cook 10 minutes or until the sauce is thickened.

3 Break an egg into a small cup. With a spoon, make an indentation in the sauce. Carefully drop in the egg. Repeat with the remaining eggs. Sprinkle with salt and pepper. Cover 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: 2
Total Calories: 266
Calories from Fat: 173

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